8 medium potatoes, peeled and cut into chunks
1 tablespoon olive oil
4 tablespoons margarine
3 to 4 leeks, quartered lengthwise, chopped and washed
1 tablespoon lemon zest
6 ounces softened tofutti cream cheese or tofutti onion and garlic cream cheese or herb flavor
soymilk, for mashing
Place potatoes in a pot and cover with water. Cover pot and bring to a boil; salt water and cook potatoes until tender, 12-15 minutes. Drain and return potatoes to hot pot.
Meanwhile, heat olive oil over medium heat and melt margarine into warm oil. When margarine foams, add leeks and wilt 5 minutes, season with salt and pepper.
Mash potatoes with leeks, lemon zest, tofutti cream cheese, soymilk. Season with salt and pepper to taste.