I made the best mashed potatoes for Thanksgiving, using a tip I read on this board months ago. While I can't locate that post now (of course) in it, someone wrote that they use Tofutti Pareve Cream Cheese in their mashed potatoes. Well, we tried it, and it was great.
Everyone agreed that the mashed potatoes were the best, better than usual. So "THANK YOU" to all of you!
We used Yukon Gold pealed potatoes, fried onions and some garlic in olive oil and added this to the potatoes, mashed them, added Shoprite Organic Soy Milk and half a small tub of Tofutti Pareve Cream Cheese. Then, added salt, pepper, and some paprika (paprika gets added to all potatoes I make, in tribute to my grandma). A little bit of hot water too to get the right consistency.
Definitely "creamier" tasting. We have some leftovers, and I'm hoping the potatoes will outlast the turkey, because I'd like to turn some of the potatoes into "croquettes" or "latke-like potatoes".
Thank you again to whoever came up with the idea of adding the pareve cream cheese.
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