Garlic Parmesan Duchess Potatoes


  • 2 ½ pounds Yukon gold or russet potatoes, peeled (about 6 potatoes)
  • 2 tablespoons Follow Your Heart VeganEgg powder, dry
  • ½ cup, plus ¼ cup ice-cold soymilk creamer
  • 1/3 cup vegan butter
  • ½ teaspoon sea salt
  • ¼ teaspoon finely ground black pepper
  • 1/8 teaspoon ground nutmeg
  • ½ teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ cup Follow Your Heart Shredded Parmesan, plus more for topping
  • 2 teaspoons fresh thyme or parsley, for serving *Optional



  1. Pre-heat oven to 400° F.
  2. Fill a large pot with salted water and bring to a boil.  Add potatoes. Cook about 15 minutes, or until soft. Drain and set aside.
  3. Meanwhile, add VeganEgg powder and ½ cup ice-cold creamer to bowl. Whisk until uniform and slightly thickened, about 1 minute. Set aside.
  4. In a large bowl add cooked potatoes, ¼ cup soymilk creamer, vegan butter, sea salt, pepper, nutmeg, garlic powder, and parsley.  Mash with a potato masher until very smooth and uniform.  Fold in ½ cup Follow Your Heart Shredded Parmesan, and prepared VeganEgg.
  5. Place large star tip in piping bag. Add potato mixture to piping bag.
  6. Line two baking sheets with parchment and grease. Pipe swirls of potato about 3 inches in diameter and 2 inches high onto baking sheets, spacing about 1-2 inches apart.
  7. Bake until golden, about 25 minutes, rotating once during baking. Allow to cool slightly before serving.  Garnish with herbs when serving, if desired.

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