Mashed Potato Casserole

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Hey Friends! This recipe came from a family friend and I couldn’t believe it was plant-based the first time I ate it! So delicious, creamy, and tasty. This is definitely a recipe to try if you are taking food to something and want it to not contain dairy but you still want it to taste good.

Trust me I know. Most vegan things can be viewed as gross or non-tasty. This is not one of those. Although it’s not fat-free or calorie free it is cholesterol free! Yay!

I hope you guys enjoy it.

xo:

Annette

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Mashed Potato Casserole 



Ingredients 

10-12 Russet Potatoes (medium size)

1 12oz package vegan sour cream (tofutti superme)

1 8oz package vegan cream cheese (tofutti) 

1 stick of butter (earth balance) 

1 Tbs better than bouillon ( organic) 

4 Tbs minced garlic

salt & pepper to taste 

paprika to sprinkle

minced chives 



Directions 

1.Preheat oven to 350

2.Boil, peel, & mash potatoes. 

3.In a small saucepan melt butter, sour cream, cream cheese, garlic, bouillon, & salt. Heat until warm. Once warmed pour over potatoes and mix well. 

4. Pour onto baking dish and bake for 30 minutes. 

5. Top with sprinkled paprika and chives. 



May be made in advance. Refrigerate and bake when ready. 

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POTATO & CORN CHOWDER

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