Ingredients:

  • 5 kg (3.3 lbs) Yukon Gold or Maris Piper Potatoes, peeled and cut into uniform 2-inch chunks
  • 2 Tbsp (30 g) Coarse Sea Salt (for the boiling water)
  • 115 g (8 Tbsp / 1 stick) High-Quality Vegan Butter (or block margarine), divided
  • 1 large clove Garlic, finely minced (or 2 small cloves)
  • 180 ml (¾ cup) Unsweetened Oat Milk (or high-quality cashew milk, ensuring it is room temperature or warmer)
  • ½ tsp White Pepper (or finely ground black pepper)
  • 1 tsp Fine Sea Salt (or to taste)
  • 2 Tbsp Fresh Chives, finely chopped (optional garnish)

Instructions:

  1. Prep Spuds: Peel the potatoes and chop them into roughly equal sizes (about 2-inch chunks) to ensure even cooking. Rinse them quickly under cold water to remove excess starch.
  2. Start Cold: Place the potatoes into the large stockpot and cover them with cold water by about 1 inch (2.5 cm). Add the coarse sea salt to the water.
  3. Boil and Simmer: Bring the water to a rapid boil over high heat, then immediately reduce the heat to a steady simmer. Cook uncovered until the potatoes are fork-tender (15-20 minutes).
  4. Melt Fat: While the potatoes are simmering, melt 6 tablespoons of the vegan butter in the small saucepan over low heat.
  5. Infuse Garlic: Add the minced garlic to the melted butter and gently sauté for 2-3 minutes until fragrant. Do not allow the garlic to brown or burn.
  6. Warm Milk: Pour the oat milk into the butter mixture and heat gently until steaming hot, but not boiling. Remove from heat and set aside. (Chef’s Note: Adding cold liquid to hot potatoes is a recipe for gluey mash!)
  7. Drain and Dry: Drain the potatoes immediately into a colander. Return the drained potatoes to the empty, hot stockpot.
  8. Steam Off Moisture: Place the pot back on the stove over very low heat for 1-2 minutes, shaking gently. This crucial step drives off residual moisture, ensuring fluffy mash.
  9. Rice/Mash: Pass the hot potatoes through a potato ricer directly back into the stockpot, or mash thoroughly with a handheld masher until lump-free.
  10. Incorporate Fat: Pour the warm, garlic-infused oat milk and butter mixture over the mashed potatoes.
  11. Mix Gently: Using a rubber spatula or wooden spoon, fold the liquids into the mash until just combined and creamy. Avoid over-mixing, which activates starch and creates a sticky texture.
  12. Seasoning Finish: Stir in the fine sea salt and white pepper. Taste and adjust seasoning as needed.
  13. Final Enrichment: Stir in the remaining 2 tablespoons of vegan butter for extra richness and shine. Garnish with fresh chives, and serve immediately.