With Thanksgiving just a few days away, what’s a kosher girl to do? Those turkey drippings have got to be sopped up by something. Enter my perfect pareve mashed potatoes – creamy, fluffy and oh so delicious. Traditionally, butter and milk are used to bind the potatoes, while some include sour or cream cheese for added creaminess. With turkey as the main component of Thanksgiving dinner, dairy is not an option. Of course margarine, soy milk and toffuti cream cheese/sour cream can do the trick, but you’ll be left with an overwhelming taste of soy. I know some people who use mayo, but that just doesn’t work for me. Instead, I opt for a healthy dose of olive oil to bind the mixture, while chicken stock stands in as a flavorful creamer. The results are lighter, yet still smooth and delicious (which leaves room for the smorgasbord of calories awaiting you).