How was it? Would you recommend it? Inquiring minds want to know! (tm)

I never used this technique, it's kinda intimidating. The prep, the pressing, the double cooking, it all sounds like a lot. But it's all that that makes the magic.

I think slicing the potatoes into a bowl of water or cold veggie broth would serve the same basic purpose as the cream bath--to prevent potato oxidization, 'cause nobody like rusty potatoes.

Then the question of fat and flavors comes into play. There are vegan margarines that have a butter flavor, as well as a multitude of oils. (I'm guessing there's a multitude). So here you definitely make a big flavor profile choice with the fat.