1tbspItalian parsley, for garnish, or you can use scallions
1tbspKosher salt
Kosher salt and ground pepper to taste
The Process
Mise en Place
Gather all your ingredients. Measure out the Ripple, chicken stock, and Earth Balance. Peel the garlic and crush slightly, but not too much it breaks apart.
Simmer the "Sauce"
Combine the Ripple, chicken stock, Earth Balance, and garlic in a small saucepan. Add a pinch of kosher salt and pepper. Heat on medium until it comes to a boil. Reduce heat to simmer and keep simmering until it is time to mash/rice the potatoes.
Prepare the Taters
Wash, peel and rinse the potatoes.
Cut the potatoes into 2 inch chunks and place in a large stock pot. Add cold water to the potatoes, enough to cover them with one inch above potatoes. Add a tablespoon of Kosher salt to the potatoes. The water should taste like ocean salt water and if it does not, add more salt until it does. Put the pot on the stove on high.
Let the potatoes cook until a fork inserted in them pushes through easily, about 10-15 minutes after you achieve a full boil. You may need to turn the heat down after the boil is achieved.
Mash the Potatoes
Strain the cooked potatoes and transfer to a bowl.
Using the potato ricer, rice all the potatoes into the pan you boiled the potatoes in. Add the "sauce" a ladle at a time and mix the potatoes as you add the liquid. Keep adding and mixing until you achieve the desired consistency. You may not use all the liquid.
Taste and Serve
Taste the potatoes to check the seasoning level and add more Kosher salt needed. Add a generous amount of ground pepper and mix well. Garnish with chopped Italian parsley or scallions and serve. Enjoy.