Step 1

Prep the ingredients. Peel 5 pounds Yukon gold potatoes and cut into large chunks. Place the potatoes in a large pot or Dutch oven and add enough coold water to cover by about 1 inch. Mince 2 garlic cloves. Finely chop 1 small bunch fresh chives until you have 2 tablespoons, or thinly slice 2 medium scallions until you have 1/4 cup.

Step 2

Cook the potatoes. Cover the potatoes. Bring to a boil over medium-high heat. Uncover and add 1 teaspoon of the kosher salt. Reduce the heat to maintain a simmer and cook until the potatoes are tender and a paring knife slides easily through the center, 20 to 25 minutes.

Step 3

Reserve some of the cooking water and drain the potatoes. Transfer 3 cups of the cooking liquid into a heat-safe measuring cup. Drain the potatoes in a colander.

Step 4

Warm the butter, salt, and garlic. Place the garlic, 8 tablespoons vegan butter, and remaining 1 teaspoon kosher salt in the now-empty pot. The heat from the pot and the still-warm, but off, burner should be enough to melt the butter. If needed, melt the butter over low heat, then remove the pan from the heat.

Step 5

Rice or mash the potatoes into the garlic butter. Return the potatoes to the pot and mash or rice them directly in the pot. Once the potatoes are mostly mashed, add 1 1/2 to 2 cups of the reserved cooking liquid and mash to desired consistency.

Step 6

Taste, season, and garnish. Taste the potatoes and season with more kosher salt and black pepper as needed. Garnish with the chives or scallions and more vegan butter just before serving.