Boil the potatoes: Fill a large pot about ¾ of the way with water and heat to high, until it boils.

Wash potatoes and pat dry with a towel. Peel potatoes and slice into quarters.

Add salt to the water—this will season the potatoes and cook their starches for a creamier potato.

Add quartered potatoes.

Decrease heat to medium. The lower heat will allow potatoes to cook gently, and not become gluey. Cook potatoes until lightly tender, but firm (about 15-20 minutes). You don’t want mushy potatoes here.

Prepare the butter + milk mixture. Set a small saucepan over medium heat.

Add vegan butter and non-dairy milk. Stir while cooking until butter is melted. Turn off the heat.

Mash the potatoes: Drain the potatoes, making sure to remove nearly every bit of water.

Using a potato masher, mash the potatoes up just a bit. Then, slowly add the butter + milk mixture in small increments while mashing. Continue until potatoes are mashed to your liking and no butter + milk mixture remains. I like mine mostly smooth, with a few small chunk of potatoes throughout. You can mash for quite a bit if you like yours very smooth and creamy.

Season: Sprinkle salt and pepper to taste evenly over the mashed potatoes. Using the potato masher, fold the salt and pepper evenly throughout the mashed potatoes.

Serve: Transfer to a serving dish. Using a spoon, smooth into a mostly even layer. Then, dip the spoon into the mashed potatoes, moving in a swirl to create beautiful indents throughout. Melt 1 tablespoon butter in the microwave or on a small sauté pan. Pour melted butter into the swirls. Place a few pats of butter over the mashed potatoes. Top with chives, salt and pepper. Serve and enjoy!