Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tbsp Kosher salt
  • 3 tbsp extra virgin olive oil
  • 1/2 cup unsweetened almond milk
  • 1 tbsp nutritional yeast
  • 3 cloves garlic, minced
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh chives, finely chopped

Instructions:

  1. Cut the peeled potatoes into uniform 1-inch chunks and place them in a pot, covering with cold water by at least two inches.
  2. Add the salt and bring the water to a boil over high heat, then reduce to a simmer. Cook for 12–15 minutes until the potatoes are fork-tender.
  3. Drain the potatoes thoroughly in a colander and let them steam-dry for 2 minutes to remove excess moisture.
  4. Return the potatoes to the pot or a bowl and mash until no large lumps remain.
  5. While the potatoes are still hot, stir in the olive oil, minced garlic, and nutritional yeast.
  6. Gradually pour in the almond milk, folding gently until the mash reaches a velvety, cloud-like consistency.
  7. Fold in the fresh chives and black pepper just before serving.