Ingredients
  • 2 lbs russet potatoes, peeled and cut into one-inch chunks
  • 4 Tbsp margarine or Earth Balance
  • 12 ounces silken tofu
  • ¼ tsp freshly grated nutmeg
  • 1 tsp kosher or sea salt
  • ½ tsp freshly ground black pepper
  • ½ tsp paprika
  • 2 additional Tbsp margarine or Earth Balance, melted
Instructions
  1. Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside.
  2. Fill a large stockpot with about an inch of water. Place potatoes in a steamer basket. Cover pot and steam on medium-high heat for 15-17 minutes, until potatoes are tender and easily pierced with a knife. Remove steamer basket with potatoes and drain stockpot.
  3. Place potatoes back in pot over low heat and stir for about two minutes (this will remove remaining water and steam and give you a fluffier potato). Turn off heat.
  4. Add margarine or Earth Balance and mash with a potato masher to combine. Add tofu, nutmeg, salt, pepper and paprika and continue mashing until potatoes are smooth and fluffy. You can also use a food mill here, but who has a food mill (answer: I do, but I hate getting it dirty because it's a PITA to wash).
  5. Place potatoes into a piping bag with a large star tip. Pipe potatoes into decorative swirls on prepared baking sheet. If you're not a piper, simply grease a baking dish and fill it with the potatoes. Use the tines of a fork to create decorative peaks - these are what will brown, so don't skip that step!
  6. Brush the melted margarine/Earth balance over the potatoes and bake until peaks are browned, about 18-20 minutes.
Recipe by Baked In at https://www.baked-in.com/2012/11/20/vegan-duchess-potatoes/