Roasted Garlic Mashed Potatoes

Creamy Roasted Garlic Mashed Potatoes
what you'll need (makes 3-4 servings):

• 4 large red potatoes
• 3 tbsp vegan butter/margarine*
• 4 tbsp vegan sour cream*
• 1/2-1 cup plain soy milk*
• 3-4 cloves garlic
• salt and pepper to taste

1. preheat oven to 250 degrees. peel garlic and lay on a lightly greased cookie sheet. bake for about 15 minutes, or until tender.
2. wash and chop the potatoes (the smaller the pieces the faster they'll cook). note: I like to leave the peels on my potatoes for added nutrients, however you can wash, peel, then chop if you'd like.
3. toss potatoes into a pot of boiling water. boil until tender, then drain.
4. pour drained potatoes into a mixer, or into a large bowl if you're using a hand mixer. begin mixing the potatoes and one at a time add the other ingredients until well mixed.
5. if you like your potatoes dense, cut back on the soy milk. for creamier potatoes add more milk and sour cream.

* I used Organic Smart Balance for the butter, Tofutti "Better Than Sour Cream" soy sour cream, and plain Silk soy milk.