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Smashed Potatoes with Pareve Sour Cream and Chives

Serves 8 servings, serving size 3/4 cup

2 1/2 pounds Yukon gold potatoes (4 medium) unpeeled, cut into 1-inch pieces
1/2 cup low-sodium chicken broth, warmed
1/2 cup tofutti sour cream
3 tablespoons chopped fresh chives
2 tablespoons balsamic vinegar
Kosher Salt
Freshly ground black pepper


Place potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam for about 15 minutes, or until potatoes are tender.

Transfer potatoes to a large bowl. Add the broth, and coarsely mash the potatoes. Stir in the tofutti sour cream, balsamic vinegar and chives. Season generously with salt and pepper, to taste, and serve.