8 to 10 russet potatoes, peeled and chopped
Water to cover
1/3 cup margarine
1 teaspoon salt
1/3 cup non-dairy creamer
1/3 cup tofutti sour cream (optional, for a richer taste)
Place potatoes in a medium pot and cover with water. Bring to a boil and reduce heat slightly. When soft (after about 20 to 30 minutes), drain. Immediately add margarine to the pan and begin mashing. Stir in salt and non-dairy creamer and continue mashing. Stir in tofutti sour cream if desired. Mash until smooth.