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Horseradish Duchess Potatoes

Recipe Courtesy of: Chef Jessica

Duchess potatoes are a great way to take a dish like mashed potatoes from home-style to high-class without much effort! Guests will ooh and ahh at the crisp and browned swirls of potato that are crisp and savory on the outside and still fluffy and creamy on the inside. The addition of Vegenaise Gourmet Horseradish Sauce makes for an unexpected heat that will delight even the most discerning of palates! Traditional Duchess potatoes are full of egg yolk and dairy, and this recipe is completely vegan – without sacrificing any flavor!


2 lb
Yukon gold potatoes, scrubbed, peeled and diced into ¾ -1” cubes
½ c
plain unsweetened non-dairy milk plus extra for brushing
½ c
Vegenaise Gourmet Horseradish Sauce
1 tsp
arrowroot or cornstarch
¼ tsp
baking powder
½ tsp
salt Freshly ground black pepper to taste


Boil potatoes in enough salted water to cover until tender, about 15-20 minutes. Drain and set in a mixing bowl. In a small cup, combine ½ c non-dairy milk, starch and baking powder and whisk vigorously until no chunks remain. Add to potatoes and mix until fluffy, using an electric hand mixer. Once milk is incorporated, fold in Vegenaise Gourmet Horseradish Sauce, salt and several pinches of freshly ground black pepper. Taste for salt and pepper levels.

Line two cookie sheets with parchment paper. Affix a pastry bag with a large star-shaped decorating tip, and fill with potato mixture. Pipe into swirls on parchment paper about 2-3” high, and place in refrigerator for 30 min to firm up.

After 30 min, preheat oven to 375° F. Meanwhile, take potatoes out of refrigerator and, using a pastry brush, paint a light layer of non-dairy milk over each mound.

Bake for 30 minutes until edges are crisp and browned.

Serve warm.

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