25 small red potatoes, washed and cut in half, skin on
4 tablespoons margarine
4 tablespoons tofutti sour cream
1 head of garlic
1 ½ teaspoons salt
¼ cup of chives, chopped
Slice off the top of the head of garlic. Wrap aluminum foil around the garlic, drizzle with olive oil and close tightly. Roast in a preheated 400 degree oven for at least 30 minutes or until the garlic is soft.
Put the potatoes in a medium pot and cover with salted water. Bring the water to a low boil and cook until the potatoes are cooked through but not mushy about 15 minutes. Drain. Immediately add the margarine, tofutti sour cream, ½ of the garlic (save the rest for another use) and salt. Coarsely mash the potatoes (they are supposed to be chunky). Add the chives.