Light and fluffy, perfectly cooked vegan mashed potatoes.
Wash and peel your potatoes, then cut them into cubes about 1 square inch in size.
Adjust the heat so that they stay at a rolling boil for about 15-20 minutes until the potatoes break easily when pierced with a fork. (Cooking time will depend on the size of your cubes and altitude.)
Pour off the cooking water and immediately add 3/4 cup plant milk, 4 tablespoons vegan butter, and 1/2 teaspoon garlic powder to the hot potatoes. (You can do this in a mixing bowl or in the pot you cooked them in.)
Mash with a hand potato masher until the desired consistency is reached and add salt and pepper to taste. You may need to add another splash of milk to them if they seem dry or you want fluffier potatoes.