Laurie - posted on 02/10/2009 ( 1 mom has responded )
2 pounds russett potatoes cut up into cubes (with or without skins)
1 container Tofutti sour cream
1-1/2 to 2 cups organic chicken broth
Bring kettle of water to boil.
Toss in potatoes and boil until potatoes are fork tender.
Drain potatoes and return to pan.
Add container of Tofutti sour cream.
Add approximately 1 cup chicken broth.
Use handheld mixer to blend. Add more chicken broth until you have desired consistency.
Add salt and pepper to taste if necessary.