Creamy Mashed taters with a KICK

Take 4-8 large russett potatoes. Scrub them really well. You can peel them or leave the skin on. Cut into cubes and boil them in vegetable stock instead of water. Boil them for about 20 minutes until they are soft.

Drain the vegetable stock and reserve.

Put the potatoes in a big bowl, and add as much or as little rice milk you desire, and a container of Tofutti Better than Sour Cream, soy sauce, tamari, or Braggs liquid aminos, and wasabi. Blend with a hand beater. If it is too thick, add more rice milk, or the reserved vegetable stock. Use as much or as little wasabi you desire.

It makes a hearty delicious side dish that will stick to your ribs.
Every time I've made this for omnis, they had no idea it was vegan. The didn't believe me when I told them there was no milk or butter in it, and it had half the fat as traditional mashed potatoes. This is my new comfort food. :p

YUMMMMMMYYYYYYY!!!

I never thought of putting wasabi into my potatoes. Brilliant idea!

The only thing is: don't blend your potatoes with a hand beater. They go all gooey and gummy. Use a hand-held potato masher instead or better yet, a potato ricer.

I so want to make this recipe, though.