2large russet potatoespeeled and cut into 1 ½ inch cubes
1teaspoonsalt6 grams
¼cupvegan butter, cubed56 grams
¼cupvegan sour cream56 grams
1teaspoonsalt6 grams
½teaspoonground black pepper1 gram
1teaspoongarlic powder3 grams
1teaspoononion powder2.4 grams
¼cupchopped fresh parsley15 grams
¼cupnutritional yeast16 grams
1 ½tablespoonscornstarch15 grams
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the cubed potatoes in a large pot and cover them with water. Add 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 10-12 minutes, or until fork-tender.
Drain the potatoes and return them to the pot. Mash them a bit before adding the butter and vegan sour cream. Continue to mash until the butter has melted and the mixture is smooth. Do not over-mash unless you want gummy potatoes.
Fold the salt, pepper, garlic powder, onion powder, parsley, nutritional yeast, and cornstarch into the potato mixture.
Fill a piping bag (or a large freezer bag with a small hole cut in the corner) with the potato mixture. Pipe the potato mixture in swirls (about 2 inches in diameter) onto the prepared baking sheet.
Bake for 15-20 minutes or until golden brown and set.
Notes
Make-ahead: After piping the potato mixture onto the baking sheet, cover and refrigerate them for up to one day. When you're ready to serve, let the potatoes come to room temperature while the oven preheats, then bake according to the recipe instructions.To store: Transfer the duchess potatoes to an airtight container and refrigerate for up to 3 days. When you're ready to enjoy them again, reheat the potatoes in the oven or air fryer at 350°F until they're warmed through. (The microwave works too, but it’s not ideal as they’ll be much softer.)