It’s that kind of weather and that kind of mood – everyone needs comfort food.

 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.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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