One of my favorite foods growing up was creamy mashed potatoes. My mother served it whenever we had dairy for dinner, and I would eat about three-quarters of the serving bowl. No matter how much I tried, though, I could never achieve a good pareve version. I tried oil, margarine, even dairy-free milk, and none of them were satisfactory. I finally came up with these ratios, and I must say, these mashed potatoes next to a seared steak makes me forget about the dairy ones I had as a kid.