• 11 cups cold water
• 1 1/2 teaspoons salt
• 5 lbs (or 17 medium) Russet or Idaho potatoes, peeled and cut into 1-inch chunks
• 1 cup margarine, softened
• 1/2 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 bb-q sauce, divided
• 2 shallots chopped, sautéed in olive oil (optional)

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.