5 medium potatoes
1/3 cup vegan sour cream
4 to 5 garlic cloves, minced
2 tablespoons fresh chives, minced or 2 teaspoons dried
2 tablespoons vegan margarine
salt and pepper, to taste
1. Place potatoes in large stock pot, cover with enough water, and bring to a boil. Cook for 10 to 15 minutes, or until soft. Drain.
2. Place potatoes back in pot. (I do this to help the butter melt and sour cream softens easier with a warm pot and potatoes.)
3. Add remaining ingredients and mash with hand-held tool or use mixer for smooth and fluffy potatoes.
Source of recipe: I have been a cook in restaurants for years.