5 pounds red potatoes
8 cloves garlic, peeled and sliced
2 tsp. salt (divided)
6 Tbsp. Earth Balance
1/2 to 1 cup original rice milk or unsweetened soymilk
pepper, to taste
Wash and peel potatoes. (You can leave the skins on, if you prefer. It tastes good that way too). Cut into small chunks. Put potatoes and the sliced garlic in a large saucepot; cover with water and add 1 tsp. salt. Bring to a boil; cover, reduce heat to medium-low and continue cooking until potatoes are tender, about 20 minutes.
Remove from heat and drain well. If you have a potato ricer, put it over a large bowl and load the potatoes and garlic into the ricer a little at a time, squeezing the potatoes and garlic into the bowl. If you don’t have a potato ricer, pour the drained potatoes and garlic into a bowl and mash with a potato masher or mix with a mixer. Add the Earth Balance and the rice milk or soymilk. Add 1 tsp. salt. Add pepper to taste and stir until blended.