Fill a large saucepan with water plus 2 teaspoon of the fine sea salt and bring to the boil. Add the potatoes, cook for around 15 minutes or until fork soft.
Drain the potatoes through a colander. Allow the potatoes steam-dry in the colander for 3 minutes.
While the empty pot is still warm, add the vegan butter and plant milk. Allow them to warm/melt while the potatoes steam-dry in the colander
Mash the potatoes with a masher or a potato ricer until smooth and stir into the warmed milk and vegan butter.
Season with the remaining ½ teaspoon of salt then serve with extra vegan butter, ground black pepper and fresh chives.
Light and fluffy and perfect for vegan thanksgiving dinner, vegan Christmas dinner or just a nice vegan Sunday lunch!