4 large russet potatoes
1 tsp salt
1 medium yellow onion
1/4 cup cold pressed extra virgin olive oil (I prefer California Olive Ranch)
6 ounces non-dairy sour cream (Tofutti or another brand)
Wash and cut potatoes into cubes (I leave the skin on for extra nutrients). Boil the potatoes in salted water until a fork easily pierces through. While the potatoes are boiling, chop the onion and fry in the olive oil at low-medium heat until translucent.
Drain the potatoes, add the onions/oil and sour cream. Use a hand mixer to beat until smooth.
This is the veganized version of the recipe my mother made. I made this version for her on Thanksgiving and she could not tell the difference!