Multicolored Martini Mashed Potatoes

Prep. Time: 30 minutes
Cook Time: 30 minutes
Yield: 8 to 10 servings

• 11 cups cold water
• 1½ teaspoons salt
• 5 lbs (or 17 medium) russet or Idaho potatoes, peeled and cut into 1-inch chunks
• 1 cup margarine, softened
• ½ cup non-dairy creamer
• 2–4 tablespoons Gold’s red horseradish, divided
• 2–4 tablespoons Gold’s wasabi sauce, divided
• 2–4 tablespoons Gold’s barbecue sauce, divided
• 2 shallots chopped, sautéed in olive oil (optional)

Preparation Instructions:
• Place water, salt and potatoes in a 6-quart soup pot, cover and bring to a boil. Reduce heat to low and simmer, covered, for 25 to 30 minutes, or until potatoes are tender.
• Drain potatoes thoroughly and return them to the pot or a large bowl.
• Using a wire masher or fork, mash potatoes until desired texture is reached.
• Mix in margarine and non-dairy creamer until well combined.
• Separate into 4 equal batches and add 1 Gold’s topping to each of 3 batches, leaving one batch plain (the exact measurement is 1 tablespoon of topping per 1 cup/serving of mashed potatoes). Mix to blend.
• Spoon into martini glasses for a colorful and gorgeous presentation. Top each with a drizzle of remaining topping.
• Sauté chopped shallots in olive oil over medium heat until golden and crispy, and top plain mashed potatoes with a few spoonfuls, if desired.