- 2 pounds cooked Yukon Gold potatoes
- 1 container Tofutti sour cream
- 1 Tbsp. Earth Balance margarine, opt.
- 1/4 c. plain soy, almond or rice milk
- salt to taste
- 4 green onions, finely diced
- Mash potatoes while still warm, adding Tofutti sour cream and margarine if desired. Mix well, salt to taste, then stir in green onions and serve.