Step 1

For creamier mashed potatoes, peel your potatoes at this time. Otherwise, just halve your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.

Step 2

Bring to a light boil over high heat and add 1 tsp of sea salt (as original recipe is written // adjust if altering batch size), and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.

Step 3

While the potatoes are cooking, chop up your chives (optional) and measure your vegan butter.

Step 4

Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.

Step 5

Mash your potatoes using a potato masher until fluffy.

Step 6

Add in vegan butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.

Step 7

Lastly top with chives (optional, stir and serve as is or with your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days. Not freezer friendly.