Duchess potatoes is basically seasoned mashed potatoes that are then combined with eggs and cream, then shaped and baked to become crispy golden and stay creamy inside. I veganized a basic recipe, added my favorite potato spice (oregano) and piped them in small bites. The result was delicious bite sized crunchy potato croquettes! This festive recipe is perfect for the holidays as a side dish addition in your menu. Its also cruelty-free and cholesterol free unlike any other Duchess potato recipe.
-1 kg potatoes/1 κιλό πατάτες
-1/2 cup cashew cream ( 1/3 cup water+ 60gr raw cashews)/ 1/2 κούπα κρέμα κάσιους (1/3 κούπας νερό +60γρ ωμά κάσιους)
-1 tbsp egg replacer powder or 1 tbsp arrowroot starch+1/4 tsp baking powder/ 1 κ.σ. σκόνη αντικατάστασης αυγού ή 1 κ.σ. arrowroot+ 1/4 κ.γ. baking powder
-2 tbsp water/ 2 κ.σ. νερό
-salt to taste/ αλάτι
-1 tbsp oregano/ 1 κ.σ. ρίγανη
-1/2 lemon, juiced/ 1/2 λεμόνι αποχυμωμένο
-1 tbsp olive oil/ 1 κ.σ. ελαιόλαδο
First peel potatoes and boil them until soft, about 20 minutes. Soak cashews in water for about 20 minutes to soften them. To make the cream drain cashews from soaking water and place them in a high-speed blender with 1/2 cup water. Blend for a minute or until completely smooth. If your blender can’t produce a smooth finish, you might have to pass the cream through a sieve.
Mash the potatoes and let them cool down until there is no steam left. Combine egg replacer or arrowroot with 2 tbsp water and whisk until frothy, then add it to the potatoes. Also add the cream, oregano, olive oil, salt and lemon juice and mix with a spatula. Pour the mixture in a blender or multi processor and blend until creamy. Pipe the mixture through a piping bag with a tip of your choice and shape as you wish. Spray potatoes with oil and bake for 30 minutes or until golden at 180C. Serve warm.
Πρώτα ξεφλουδίζουμε τις πατάτες και τις βράζουμε μέχρι να μαλακώσουν, περίπου 20 λεπτά. Παράλληλα μουλιάζουμε τα κάσιους σε νερό για 20 λεπτά. Βάζουμε τα κάσιους στο μπλέντερ μαζί με το νερό και τα χτυπάμε μέχρι να γίνει κρέμα. Αν το μπλέντερ δεν είναι αρκετά δυνατό για να διαλύσει όλα τα κομματάκια τότε περνάμε την κρέμα από τουλουπάνι. Διαλύουμε τις πατάτες με ένα πιρουνι και περιμένουμε να κρυώσουν μέχρι ν φύγει ο ατμός. Προσθετουμε την κρέμα και το egg replacer ή το arrowroot χτυπημένο με 2 κουταλιές της σούπας νερό. Ρίχνουμε το αλάτι, τη ρίγαμη, το λάδι και το χυμό του λεμονιού και ανακατεύουμε. Βάζουμε το μείγμα στο μούλτι και το πολτοποιουμε. Τo μείγμα είναι έτοιμο να σχηματιστεί. Σχηματίζουμε όπως θέλουμε σε μπουκίτσες και ψεκάζουμε με λάδι. Ψήνουμε στο φούρνο για 30 λεπτά ή μέχρι να ροδίσει στους 180 βαθμούς. Σερβίρουμε ζεστό.
Those are gorgeous… reminds me of my Swedish potato cookbook, which I’m sure has a recipe for these! I’m so glad to know that those pesky cream and eggs can be substituted with such beautiful results.
They are so beautiful! I think I will have to make these for the holidays.
Another great recipe!!!! Thanks!!!!
Not onlt they look absolutely great, but I think the cashews puree gives them a wonderfull twist!!!
Check out this informative and inspiring video on why people choose vegan: http://veganvideo.org/
Also see Gary Yourofsky: http://www.youtube.com/watch?v=bagt5L9wXGo
YUMMM!
The potatoes look delicious! Totally going to try this recipe. But what’s up with the cutlery? The silverware looks a little more rusty than rustic.
These are just BEAUTIFUL! They’re so delicate looking! And I love that they’re vegan.
Yum, those potatoes look stunning! Definitely a must try!
they look so pretty!
Wow, those are really impressive!
I just this minute found your website and I love it! The photos are gorgeous and I love that you use unprocessed, healthy ingredients. I am going to bookmark it right away.
Merry Christmas!
Emma
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I love the smell and taste of Oregano when added in some recipes.-;-
Super, j’en cherchais une depuis longtemps!la France vegan te remercie!
[...] the result of a combination of the themes. It’s a sweet potato variation on the French retro pommes duchesse dish, only I’ve thrown some fresh coconut cream and Thai green curry paste in the mix to give [...]
So pretty! We will most definitely try these at home!
Greetings from Greece to Greece!
gorgeous!
You do a lot of your recipes with nuts, whether it be something like hazelnut milk or cashew cream etc. What is a good alternative to use when considering a nut allergy?
Depending the recipe, seeds, avocado or coconut. Let me know which recipe you would like to try nut free.