½cupunsweetened almond milkor other milk alternative
4tablespoonsunsalted butterplus more to taste
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.
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.
Instead of butter, you can substitute 1:1 with a dairy free or plant-based butter.
I like to keep things easy, so I don't peel my potatoes before boiling. However, if you prefer a smoother texture you can peel them.