Step 1

Boil diced potatoes in a large pot of water for 15-25 minutes. When ready, they should fall apart easily when pierced with a fork.

Step 2

Strain the potatoes well and transfer to a large mixing bowl. Add the vegan butter, salt, and approximately half the non-dairy milk. Mix well with an electric hand or stand mixer, stopping to pull from the sides of the bowl with a rubber spatula as needed.

Step 3

Add the remaining non-dairy milk and repeat the mixing. When ready, the potatoes should be smooth with just the smallest lumps (or no lumps, depending on your preference).

Step 4

Serve immediately with a sprinkle of fresh herbs! Leftovers will keep for up to a week in an air-tight container in the fridge.