Herby Duchess Potatoes (vegan & gluten-free)
Need some comfort food that tastes amazing? Try this no-butter, vegan take on deliciously satisfying Herby Duchess Potatoes (gluten-free).
Servings: 40 cakes approx.
- 3 medium-large russet potatoes, peeled and chopped into 2cm cubes
- ⅓ cup avocado or olive oil
- ⅓ tsp turmeric powder
- Leaves from 3 sprigs of thyme
- Salt and pepper to taste
Boil potatoes in a saucepan for 10-15 minutes, until tender. When cooked, remove from heat and drain.
Return to saucepan. Add the oil, turmeric, thyme, salt and pepper, and mash the potatoes using a masher or ricer. Mash until they’re really smooth! You don’t want to find lumpy bits after you bite into them.
Spoon the mash into an icing bag with a large nozzle (or use a clean freezer bag with a 1cm hole cut in the bottom corner).
Swirl the nozzle of the bag into small circular mounds (about 4-5cm wide) on a clean baking sheet.
Bake in the oven for 20-25 minutes, until the top of each potato cake is turning golden.
Remove from the oven and pat off excess oil. Serve immediately!