Begin by peeling and chopping about 2 pounds of Yukon Gold or Russet potatoes into equal-sized chunks. Rinse the potatoes with cold water to remove excess starch, which helps in achieving a creamier texture in your Vegan Mashed Potatoes. Set them aside while you prepare the next steps.

Place the chopped potatoes into a large pot and cover them with cold, salted water, ensuring the water level is about an inch above the potatoes. Bring the pot to a rapid boil over high heat, then reduce to medium heat and simmer for 15–20 minutes, or until a fork easily pierces them. Drain the potatoes in a colander, allowing any excess moisture to escape.

While the potatoes are cooking, take 4-5 cloves of garlic and mince them finely. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant and golden, being careful not to burn it. Turn off the heat and set the garlic aside to infuse its flavor.

After draining the potatoes, let them sit in the pot for 1-2 minutes to steam dry, ensuring they’re not watery. Use a potato ricer or masher to mash them until they are smooth and fluffy in a large mixing bowl.

To the bowl of mashed potatoes, add the sautéed garlic, 2 tablespoons of vegan butter, and about ½ cup of non-dairy milk (adjust to your desired creaminess). Season generously with salt and black pepper. Stir everything gently until combined and creamy, being careful not to over-mix.

Transfer your delightful Vegan Mashed Potatoes to a serving dish. Drizzle a little extra olive oil on top for added richness if desired. For the finishing touch, garnish with freshly chopped herbs like parsley or thyme and sprinkle with toasted pine nuts for a delightful crunch. Serve warm.