Garlic Mashed Potatoes

By saraneddie

Ingredients

• 25 small red potatoes, washed and cut in half, skin on
• 4 tablespoons margarine
• 4 tablespoons tofutti sour cream
• 1 head of garlic
• 1 ½ teaspoons salt
• ¼ cup of chives, chopped

Preparation

Step 1

Slice off the top of the head of garlic. Wrap aluminum foil around the garlic, drizzle with olive oil and close tightly. Roast in a preheated 400 degree oven for at least 30 minutes or until the garlic is soft.

Put the potatoes in a medium pot and cover with salted water. Bring the water to a low boil and cook until the potatoes are cooked through but not mushy about 15 minutes. Drain. Immediately add the margarine, tofutti sour cream, ½ of the garlic (save the rest for another use) and salt. Coarsely mash the potatoes (they are supposed to be chunky). Add the chives.