My award-winning mashed potatoes…wait for it, wait for it…VEGANIZED!

28 11 2010

These potatoes are part of the reason my husband married me.  No, I didn’t make them on our first date, or the night he proposed.  But in the very beginning, when we were doing the whole flirt and dance show, he told me that he had just made mashed potatoes for the first time and i decided that i needed to one-up him and tell him that he would never be able to make potatoes better than mine.  thus started a very long-running joke between us about mashed potatoes.  this past week he finally got to eat the potatoes and he agreed that I win.

This recipe is- obviously- veganized.  If you don’t want to eat it vegan, then it shouldn’t be too hard to figure out how to make it full fat again.

8-10 large yellow potatoes, peeled and chopped up
8 oz. tofutti sour cream
8 oz. tofutti cream cheese, softened
2 tbsp. earth balance “butter”
2 tbsp. garlic salt
1 tbsp. onion salt
4 tbsp. Penzy’s “Sunny Paris” seasoning (shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf)
1 tsp. black pepper

Boil the taters in water, covered, until tender; drain,
Beat the sour cream, cream cheese, butter, garlic salt, onion salt, penzy’s seasoning, and pepper in a mixer bowl until smooth.  Add the hot potatoes gradually, beating until potatoes are fluffy after each addition.  (I use my kitchenaid for this). Beat until the potatoes are smooth and creamy.

Refrigerate the potatoes for 12 hours. (this step makes the potatoes THAT much better- trust me)

Preheat the oven to 350.
Spoon the potato mixture into a greased 2 quart baking dish.  (I use my handy dutch oven).
Bake at 350 for 1 1/4 hours.