Dairy Free Duchess Potatoes
This elegant side dish creates a stunning presentation for special occasions. It is a reliable crowd-pleaser that elevates any family dinner.
Equipment
- piping bag
- large star tip
- potato ricer
Ingredients
- 2 lb Russet Potatoes, Peeled & Cut Into Chunks
- 4 tbsp Dairy Free Butter
- 3 tbsp Unsweetened Oat Milk, Warmed
- 1 tsp Salt
- 1/4 tsp White Pepper
- 1 pinch Ground Nutmeg
- 3 Large Egg Yolks
- 2 tbsp Dairy Free Butter, Melted
- 1 tbsp Fresh Chives, Finely Chopped
Instructions
- Place the potatoes in a pot of cold salted water, bring to a boil, and cook for 15-18 minutes until fork tender. Drain, return them to the pot, and stir over low heat for 1-2 minutes to dry them out, which keeps the piped shapes sharp.
- Press the potatoes through a ricer or mash until perfectly smooth. Beat in the butter, warm oat milk, salt, white pepper, and nutmeg. Let the mixture cool for 5 minutes, then beat in the egg yolks one at a time until glossy.
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Spoon the potatoes into a piping bag fitted with a large star tip and pipe 2 inch wide swirls onto the sheet, spacing them about 1 inch apart.
- Gently brush the swirls with the melted butter, taking care not to flatten the ridges.
- Bake for 20-25 minutes until the edges and tips are deep golden brown. Sprinkle with chives and serve warm.
Nutrition
Serving: 1servingCalories: 258kcalCarbohydrates: 28gProtein: 5gFat: 14g