Chive & Garlic Duchess Potatoes

4 ½ cups chopped and peeled russet potatoes (1 ½ lbs or 685g – approx. 2 large baking russets)
1 cup raw cashews, soaked in hot water for a minimum of 30 minutes
½ cup Silk Unsweetened Almondmilk
2 tsp cornstarch
2 1/2 tbsp vegan butter, divided
1 clove garlic, minced
4 tbsp finely chopped fresh chives, divided
1 tsp salt
Black pepper, to taste

Preheat oven to 400F.

Heat a large pot of water over high heat. Add chopped russet potatoes and wait for the water to boil. Once water is boiling, cook potatoes for 6 minutes or until potatoes are fork tender. Once potatoes are finished cooking, drain and transfer them to a bowl.

While you wait for the potatoes to cook, combine soaked or boiled cashews with Silk Unsweetened Almond milk and 2 tsp cornstarch. Blend on high until smooth and creamy.

In a small microwave-safe bowl combine minced garlic and 1 1/2 tbsp vegan butter. Microwave for 1 minute or until vegan butter is melted and garlic is fragrant.

Add the creamed cashews, garlic butter, 2 tbsp chives, salt and pepper to the potatoes. Mash using a potato ricer or a mashed potato immersion blender attachment. The mashed potatoes must be smooth and lump-free. Taste and adjust salt and pepper if necessary.

Spoon mashed potatoes into a piping bag with a large star tip. Pipe swirly mashed potato mountains onto a lightly greased baking sheet.

In microwave, melt 1 tbsp vegan butter. Lightly brush (more like dabbing, be gentle!) melted vegan butter over the potatoes.

Bake for 40 minutes or until the tops are slightly browned and bottoms are crisp. If necessary, turn on broiler and broil for 1-5 minutes or until most of the piped edges are golden and crisp.

Garnish with cracked black pepper and 2 tbsp chives.

Recipe by
Vegan Recipes
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