Vegan Duchess Potato and Mashed Potato

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Last time when I TRIED t make this, I did a stupid thing. I blended the potatoes, and guess what? It became wet goo! Haha, so needless to say, I bought a potato masher.

Hint for the day, to make mashed potatoes, use a potato masher! That way, the potato mash stays nice and thick, and not gooey and like a soup.

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So anyway, these do take a little longer to cook because I made it cook in lower temperature due to the extra virgin olive oil, but I really love it that way because the potatoes don’t burn as easily and by the time it’s done, the outside is just so crispy that it seriously takes amazing.

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This recipe can literally be used in two ways. One, you can make it into mash, then eat it as it is, or make them into the potato cakes. I find the cakes to be really tasty, but I konw some people like mash as well. Wow, that reminds me of the old days when I had potato mash with peas and gravy. This was a long time ago!

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Vegan Duchess Potato and Mashed Potato

1 russet potato
2 tablespoons extra virgin olive oil
2 tablespoons homemade macadamia nut butter
1 tablespoon unsweetened almond milk (for mashed version only)
1 tablespoon cashew meal
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon Himalayan/sea salt

Peel the potato, then chop it into small pieces.

Put it in a saucepan and fill enough water to cover all the potatoes. Bring it to a boil, which can take up to 10 minutes, then turn the heat to medium-medium high (between 4-5) and simmer for 10 minutes. Drain the water completely and place it in a large bowl.

To make the Duchess Potatoes: Preheat oven to 320°F (160°C).

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If you haven’t got macadamia nut butter, what you can do is put a packet of roasted macadamia nuts into the blender/food processor, and grind until the oils release and it becomes like butter. It takes a few minutes. You can substitute it with other nut butter if you must, but it may not be the right colour.

Add the macadamia nut butter, cashew meal, onion powder, garlic powder and salt.

Use a potato masher and slowly mash it until everything is thick and like the consistency of mashed potatoes. It’s important that you do not use a blender/food processor for this, a potato masher will work the absolute best.

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(If you’re making the mash only, simply add the almond milk along with the other and serve right after it’s mashed.)

Spoon the potato mash into a cake decorating icing bag and squeeze it out into a shape of a little swirly cake on an oven tray sprayed with non-stick cooking oil.

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Bake in the oven for 50 minutes, then spray some cooking oil on the surface of the potatoes, and bake for another 10-15 minutes until the top is golden brown.

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Vegan Duchess Potato and Mashed Potato
Serves: 2
 

Ingredients
  • 1 russet potato
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons homemade macadamia nut butter
  • 1 tablespoon unsweetened almond milk (for mashed version only)
  • 1 tablespoon cashew meal
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon Himalayan/sea salt

Instructions
  1. Peel the potato, then chop it into small pieces.
  2. Put it in a saucepan and fill enough water to cover all the potatoes. Bring it to a boil, which can take up to 10 minutes, then turn the heat to medium-medium high (between 4-5) and simmer for 10 minutes. Drain the water completely and place it in a large bowl.
  3. To make the Duchess Potatoes: Preheat oven to 320°F (160°C).
  4. If you haven’t got macadamia nut butter, what you can do is put a packet of roasted macadamia nuts into the blender/food processor, and grind until the oils release and it becomes like butter. It takes a few minutes. You can substitute it with other nut butter if you must, but it may not be the right colour.
  5. Add the macadamia nut butter, cashew meal, onion powder, garlic powder and salt.
  6. Use a potato masher and slowly mash it until everything is thick and like the consistency of mashed potatoes. It’s important that you do not use a blender/food processor for this, a potato masher will work the absolute best.
  7. (If you’re making the mash only, simply add the almond milk along with the other and serve right after it’s mashed.)
  8. Spoon the potato mash into a cake decorating icing bag and squeeze it out into a shape of a little swirly cake on an oven tray sprayed with non-stick cooking oil.
  9. Bake in the oven for 50 minutes, then spray some cooking oil on the surface of the potatoes, and bake for another 10-15 minutes until the top is golden brown.


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