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2 pounds potatoes, peeled and cut into large chunks
1/3 cup non-dairy creamer
1/3 cup tofutti cream cheese
2 tablespoons margarine
1-2 teaspoons salt

Place potatoes in a large pot and cover with water. Bring to a boil over a high heat. Reduce heat and simmer, partially covered, until potatoes are soft when pierced with a fork. Drain completely and mash, adding non-dairy creamer, tofutti cream cheese, margarine and salt as you go.