• Cut the potatoes into eighths.
• Peel and smash the garlic cloves. Add them along with the potatoes to a large stockpot.
• Cover the potatoes and garlic with room temperature water. Sprinkle 1 teaspoon of salt over top.
• Place the pot on the stove over medium heat. Bring to a rolling boil and cook for 15 to 20 minutes, or until the potatoes are fall-apart fork tender. Drain out the water.
• In a large liquid measuring cup or microwave-safe mixing bowl, measure out the almond milk and add the butter. Microwave the mixture in 30 second intervals until the butter completely melts into the almond milk.
• Add the warm butter and almond milk mixture to the potatoes. Mash all together in the hot pot with a potato masher. Make sure to mash the potatoes and garlic until they're fluffy and the butter is mixed through, but don't over-mash as that will result in a gluey texture.
• Taste and adjust the salt, adding another ½ teaspoon if necessary. Add more melted butter, depending on your preference. Serve mashed potatoes warm topped with fresh chives.

Storage

• To store: Allow the mashed potatoes to cool completely before scooping into an airtight container. Store in the refrigerator up to 5 days.

  To freeze: Freezing is not recommended.

  To reheat: You can easily reheat the potatoes in the microwave, but for a more even heating, place them back in a large pot on the stove. Add in a touch more almond milk to prevent them from drying out or burning and stir until heated through, smooth, and fluffy.