Lindsay's Mashed Potatoes

2 lbs. russet potatoes
1 lb. yukon gold potatoes
1 tsp salt
1 cup non-dairy milk
1/4 cup non-dairy margarine
3/4 tsp dried minced onion
1/4 tsp dried garlic
1/2 tsp red pepper flakes
1/4 tsp smoked paprika
salt and pepper to taste

Slice the potatoes into equal-sized chunks and add them to a large pot.  Cover the potatoes with cold water and add the teaspoon of dried onion and teaspoon of salt.  Cover the pot and bring to a boil over high heat.  Once the water boils, reduce the heat slightly (the water should be agitated, but not at a rolling boil) and cook for 20-22 minutes, until the potatoes can be easily pierced by a fork. Drain the potatoes and then return them to the pan for around 30 second, stirring constantly until somewhat dry.

Remove the pot from the heat and add the non-dairy milk and margarine and mash only until any large chunks are broken up (don't overmash).  Mix in the remaining minced onion, red pepper flakes, dried garlic, and chili powder and add salt and pepper to taste.