Start by washing the Yukon Gold potatoes thoroughly. If you prefer, you can peel them, but the skins add nutritious benefits and texture. Chop the potatoes into equal-sized chunks, about 1-2 inches in size, ensuring even cooking.

Fill a large pot with water, adding a sprinkle of sea salt. Bring the water to a boil over medium-high heat. Add the chopped potatoes to the pot, ensuring they’re covered by at least an inch of water. Boil for about 15-20 minutes or until a fork easily pierces the potatoes.

While the potatoes are cooking, prepare the garlic. If you’re using raw garlic, finely chop it. For roasted garlic, simply squeeze the softened cloves out of their skins into a small bowl. Mash the garlic with a fork to release its flavor.

Once the potatoes are tender, drain them in a colander. Let them sit for a couple of minutes to ensure excess moisture is removed. This step prevents watery mashed potatoes.

Return the drained potatoes to the pot. Add the plant-based butter, garlic, onion powder, and both salts. Using a potato masher or a fork, begin mashing your potatoes until they reach your desired consistency.

Pour in the unsweetened plant-based milk, stirring continuously until the mixture becomes creamy. Then, fold in the chopped fresh chives for a burst of freshness and color. Taste the potatoes and adjust seasoning if needed.

Transfer your mashed potatoes to a serving dish. If you want to make them extra special, top them with a few additional chives or a drizzle of plant-based butter. Enjoy your creation while it’s warm.