In my opinion, these are about the best tasting mashed potatoes. They are a Thanksgiving favorite in my family! There's quite a bit of fat in the recipe, however, the recipe also serves 12-16 people. I have made some corrections to make it "safer" for us. Since these are baked, the recipe also works really well if prepared the night before. You can just stick the dish in the fridge and pop it in the oven when you're ready to bake.
Grams' Mashed Potatoes
5lbs Russet potatoes, peeled and chopped
1 8oz container plain soy cream cheese, softened
1 cup soy creamer
1/2 cup soy margarine, melted
1 tsp salt
1 tsp onion salt
1/4 tsp paprika
Place potatoes in a large stockpot and cover with water. Boil potatoes until well cooked. Combine soy cream cheese with soy creamer, beating until well combined. Add well drained potatoes. Mash, blending well. Add salt, onion salt & all but 1 Tbsp of melted soy margarine, and mix well. Put into a 2qt casserole dish. Brush top with the remaining Tbsp of melted margarine. Sprinkle with paprika. If baking immediately, bake at 350 for 30 minutes. If baking after refrigeration, bake at 350 for 45 minutes. Yield: serves 12-16
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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RachelT's grandmother's Mashed Potatoes
