Duchess potatoes are an elegant side dish that’s surprisingly easy to make! A creamy potato mixture is piped then baked until golden brown and slightly crisp on the outside, and meltingly delicious on the inside.
The name “duchess potatoes” makes you think this is a side dish fit for royalty—and you’re not exactly wrong. Rather than plopping a scoop of mashed potatoes on a plate, duchess potatoes are piped into beautiful little spirals. This is definitely the most graceful way to serve potatoes, and it’s the reason duchess potatoes are a staple at fancy dinners and restaurants.
Traditionally, duchess potatoes are made with egg yolk which makes them rich, golden in colour, and amazingly creamy. My recipe swaps in cornstarch for the egg, but the overall process remains the same. Baking the duchess potatoes makes those swirls and ridges crispy and brown, which is the perfect contrast to that divine interior!
Why You’ll Love This Duchess Potatoes Recipe
- Creamy, dreamy potatoes . It’s hard to resist the rich, creamy texture of Duchess potatoes. With a velvety smooth interior and a crispy exterior, they are truly a delight!
- Easy to customise . There’s a lot of room to put your own spin on this recipe. I share some ideas below, but feel free to experiment!
- Impressive presentation . Duchess potatoes are known for their elegant appearance, so they’re sure to impress dinner guests and elevate any meal.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – AKA your standard baking potatoes.
- Salt and ground black pepper
- Vegan butter – I like to use my homemade vegan butter .
- Vegan sour cream – This vegan sour cream is my favourite!
- Seasonings – Garlic powder, onion powder, and nutritional yeast .
- Fresh parsley
- Cornstarch – This helps bind the ingredients together so they can hold their shape after piping.
What Kind of Potatoes Are Best for Duchess Potatoes?
When choosing potatoes for duchess potatoes, the best option is a variety with a high starch content, like Russet or Yukon Gold. These potatoes have a fluffier, lighter texture when cooked, which is crucial for creating the dish’s signature creamy interior. Avoid waxy potatoes like red or new potatoes, as they tend to become gluey when mashed.
How to Make Duchess Potatoes
- Prepare. Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Boil the potatoes. Place the potatoes in a large pot and add enough water to cover, along with 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 10-12 minutes, or until fork-tender.
- Mash the potatoes. Drain the potatoes and return them to the pot. Mash them a bit, then add the butter and vegan sour cream. Continue to mash until the butter has melted and the mixture is smooth.
- Season the potatoes. Fold the remaining ingredients into the potato mixture.
- Pipe. Scoop the potato mixture into a piping bag; use a star tip if you have one. Pipe the potatoes onto the prepared baking sheet.
- Bake. Place the pan in the oven and bake for 15 to 20 minutes, or until golden brown and set.
Tips for Success
- No piping bag? No problem! Use a zip-top bag with the corner cut off to pipe the potato mixture onto the baking sheet.
- Or just skip the piping . If you don’t want to fuss with piping, you can use a small cookie dough scoop to create individual mounds on the baking sheet.
- Avoid over-mashing. Be careful not to over-mash the potatoes, as this will result in a gummy texture. You do want to make sure any large lumps are broken up so they don’t clog the piping bag.
More Flavour Ideas
- Make them cheesy . Add vegan Parmesan or shredded vegan cheese to the potato mixture for a cheesy twist on traditional duchess potatoes. Alternatively, you can sprinkle grated vegan cheese over the tops of the potatoes before baking.
- Add herbs . Experiment with different herbs, such as rosemary or chives.
- Spice it up . Some freshly grated nutmeg or sweet or smoked paprika also make an excellent addition to this recipe.
Serving Suggestions
Duchess potatoes are the perfect accompaniment to main dishes like vegan chicken , crispy air fryer tofu , vegan Wellington , and vegan meatloaf . They’re also fantastic as an alternative to mashed potatoes for holiday dinners!
Make-Ahead Instructions
Duchess potatoes can easily be made ahead of time. 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.
How to Store Leftovers
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.)
Potatoes don’t freeze well, so I don’t recommend freezing this recipe.
More Vegan Potato Recipes
- Loaded Potato Soup
- Air Fryer Potato Wedges
- Garlic Roasted Potatoes
- Vichyssoise
- The Best Vegan Potato Salad
Ingredients
- 2 large russet potatoes , peeled and cut into 1 ½ inch cubes
- 1 teaspoon salt , 6 grams
- ¼ cup vegan butter , cubed 56 grams
- ¼ cup vegan sour cream , 56 grams
- 1 teaspoon salt , 6 grams
- ½ teaspoon ground black pepper , 1 gram
- 1 teaspoon garlic powder , 3 grams
- 1 teaspoon onion powder , 2.4 grams
- ¼ cup chopped fresh parsley , 15 grams
- ¼ cup nutritional yeast , 16 grams
- 1 ½ tablespoons cornstarch , 15 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
Duchess Potatoes
Ingredients
- 2 large russet potatoes peeled and cut into 1 ½ inch cubes
- 1 teaspoon salt 6 grams
- ¼ cup vegan butter cubed 56 grams
- ¼ cup vegan sour cream 56 grams
- 1 teaspoon salt 6 grams
- ½ teaspoon ground black pepper 1 gram
- 1 teaspoon garlic powder 3 grams
- 1 teaspoon onion powder 2.4 grams
- ¼ cup chopped fresh parsley 15 grams
- ¼ cup nutritional yeast 16 grams
- 1 ½ tablespoons cornstarch 15 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
Nutrition
Duchess Potatoes https://jessicainthekitchen.com/duchess-potatoes/ April 12, 2024
Empty carbs? Not this protein pancakes recipe ! It’s the best way to enjoy pancakes for breakfast and not end up hungry an hour later. Fluffy, easy to make, and ready for stacking and topping!
I adore silver dollar pancakes , apple pie pancakes , and other recipes for vegan pancakes , but I fully acknowledge that carbs alone aren’t exactly the best way to start the day. You want some staying power in your morning meal! Sure, you could pair your pancakes with another source of vegan protein , or you can have the best of both worlds with this protein pancakes recipe.
Trust me, this protein pancakes recipe is a game-changer. Each delicious bite is loaded with protein to keep your hunger at bay. They’re absolutely satisfying, so you don’t have to worry about craving a mid-morning snack.
And we need to talk about the fluffiness. These aren’t flat, lifeless protein pancakes that are barely thicker than your average crepe. Nope, these pancakes are thick and fluffy, the ideal texture for any pancake recipe worth its salt!
Why You’ll Love This Protein Pancakes Recipe
- Vegan . A lot of protein pancakes recipes rely on eggs, yogurt, and whey protein powder to boost the protein content. But with this recipe, you can enjoy fluffy and delicious pancakes that are completely plant-based.
- Filling and Satisfying . Say goodbye to mid-morning hunger pangs with these protein pancakes! All that protein will keep you full for hours.
- Customisable . There are so many ways to make these protein pancakes your own!
- Easy to make . This protein pancakes recipe is no different than a regular pancake recipe in terms of preparation. With only a handful of ingredients and minimal prep, you can have a stack of fluffy pancakes on your plate in no time!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Plant milk – Any kind you like or have on hand. Note that soy milk has higher protein than most other plant milks, so it will give your pancakes a little extra protein boost.
- Apple cider vinegar – Combined with the plant milk, this makes vegan buttermilk .
- Flour – Lightly spoon the flour into the measuring cup, rather than scooping it.
- Vanilla pea protein powder
- Sugar
- Baking powder – To give the pancakes their light, airy texture.
- Ground cinnamon – For cozy flavour.
- Vanilla extract – Use pure vanilla extract for best results.
- Salt
- Coconut oil – For cooking the pancakes.
Can I Use Another Type of Protein Powder?
Absolutely! While this recipe calls for vanilla pea protein powder, feel free to experiment with other types of plant-based protein powders depending on your taste preferences or what you have on hand. Vanilla or unflavoured are my top choices for protein pancakes, as they yield the most traditional pancake flavour.
How to Make Protein Pancakes
- Make the vegan buttermilk. In a mixing bowl, whisk together the plant milk and apple cider vinegar. Let the mixture sit for about 10 minutes, or until the milk curdles and thickens.
- Combine the dry ingredients. In a separate mixing bowl, whisk together the flour, vanilla pea protein powder, sugar, baking powder, cinnamon, and salt.
- Finish the batter. Whisk the vanilla into the plant milk mixture and then slowly whisk in the dry ingredients until just combined.
- Let the batter rest. Allow the batter to rest for 5 to 10 minutes; this allows the flour and protein powder to absorb more liquid, giving you thicker pancakes.
- Cook the pancakes. Heat a non-stick pan over medium heat and grease it with coconut oil. Pour about 1/3 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for an additional 1 to 2 minutes on the other side, or until cooked through.
Tips for Success
- Don’t overmix the batter . To keep the pancakes light and fluffy, mix the batter until just combined. Overmixing can result in dense and rubbery pancakes.
- Let the batter rest . This is one of the best tips for achieving the thick, fluffy pancakes of your dreams!
- Grease your pan between each pancake . This will ensure that your protein pancakes don’t stick to the pan and will make flipping them easier.
- Adjust the temperature as needed . Sometimes near the end of the cooking time, the pan will be so hot that the pancakes start burning on the outside before cooking through on the inside. If this starts to happen, reduce the heat on the stovetop.
Variations and Topping Ideas
- Add chocolate chips . I like to use mini chocolate chips, which distribute more evenly.
- Fold in some fruit . Diced apples, blueberries, or citrus zest are all great options for adding flavour to your protein pancakes.
- Drizzle with nut butter . Peanut butter , almond butter , or cashew butter all pair wonderfully with these protein pancakes, and they’ll add some extra protein too. Or try this granola butter !
- Add all the toppings . Go traditional with maple syrup, or try cashew cream or coconut whipped cream with your favourite fresh fruit.
Serving Suggestions
Pair your protein pancakes with tempeh bacon or fluffy tofu scramble for a savoury option that adds even more protein to your meal. Store-bought plant-based sausage or bacon is also delicious with pancakes!
How to Store Leftovers
Refrigerate leftover protein pancakes in an airtight container for up to 4 days. They can be reheated in a 325ºF oven, in a skillet over medium heat, or in the microwave.
Can I Freeze This Recipe?
Freezing is a fantastic way to enjoy protein pancakes as a make-ahead option for quick weekday breakfasts. Place the pancakes in a single layer on a parchment-lined baking sheet and freeze for about an hour, or until solid. After they’re frozen, transfer them to a freezer bag or airtight container and freeze for up to 2 months. Reheat the pancakes as described above.
More Protein-Packed Vegan Recipes
- Protein Pudding
- High-Protein Overnight Oats
- Protein Cookie Dough
Ingredients
- 1 ⅓ cup plant milk , (315mL)
- 2 teaspoons apple cider vinegar , (10mL)
- 1 cup flour , (120 grams)
- ⅓ cup vanilla pea protein powder , (42 grams)
- 1 tablespoon sugar , (12 grams)
- 1 tablespoon baking powder , (14 grams)
- 1 teaspoon cinnamon , (2 grams)
- 1 teaspoon vanilla extract , (5 mL)
- Pinch of salt
- Coconut oil , for the pan
Instructions
- In a mixing bowl, combine the plant milk and apple cider vinegar and let it sit for 10 minutes.
- In a separate mixing bowl, whisk together the flour, vanilla pea protein powder, sugar, baking powder, cinnamon, and salt.
- Whisk the vanilla into the plant milk mixture and then gradually whisk in the dry ingredients. Whisk until just combined and no longer lumpy. Do not overmix.
- Allow the batter to rest for about 5-10 minutes.
- Heat a non-stick pan over medium heat and grease it with coconut oil. Pour about 1/3 cup of batter onto the skillet per pancake. Cook until bubbles form on the surface and the edges start to look set (2-3 minutes). Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until cooked through.
