This version of Duchess Potatoes is my favourite way to get my dose of mashed potatoes in with some extra nutrients and without breaking the calorie-bank. It’s loosely inspired by the Swedish classic Rotmos, and can be made with any given root-vegetables. In this recipe I use carrots, potatoes and cauliflower as that is what I had at home, but the variation options are endless.
This recipe is 214 kcal, for a large and filling portion. Using only potatoes the same amount would have been over 300 kcal, so there is definitely a worthwhile saving to be made. Particularly if you up the amount of cauliflower and add other low-calorie vegetables.
For optimal pretty result a piping bag with star attachment is useful, but by no means a necessity.
- 2 (155g) Potatoes (121 kcal)
- 1 (91g) Carrot (37 kcal)
- (111g) Cauliflower (28 kcal)
- (10g) Light Butter (28 kcal)
- Salt & Pepper
- Garlic granules (optional)
- Chives (optional)
- Boil and lightly salt a pan of water
- Pre-heat grill (high) or oven (200C)
- Add peeled carrots and potatoes to boiling water
- Cook until mostly softened (a little resistance when poked with fork), ~10 minutes
- Add the cauliflower and cook for another ~5 minutes until fully soft and easily pierced with a fork
- Drain and then mash roughly.
- Use hand-blender of food processor to get mixture completely smooth
- Add butter, salt and pepper to taste. Plus any additional spices you are using.
- Add mixture to piping bad and pipe using star-attachment onto baking sheet lined with parchment paper. If you don’t have a piping bag a normal zip-lock bag with the corner cut off works well – using a fork to create some texture.
- Place at the top of oven/under grill and cook until lightly browned on top.
This recipe can really be varied endlessly using whatever root-vegetables and other solid veg you have at home. I’ve done it using swedes, broccoli, parsnips, and many more. It’s yet to fail me!
Please let me know if you try it out, and tag me in any pictures so I can see your tasty creations!