Begin by preparing the potatoes. Wash them thoroughly under cold running water to remove any dirt. You can peel the potatoes if you prefer a smoother texture, or leave the skins on for added fiber and a more rustic feel. If peeling, use a sharp vegetable peeler. Cut the potatoes into uniform pieces, about 5cm (2 inches) in size. This ensures they cook evenly.

Place the prepared potato pieces into a large pot. Add enough cold water to cover the potatoes by about 2.5cm (1 inch). If using garlic, add the whole, peeled cloves to the water now.

Add 1 teaspoon (6g) of salt to the water. This helps to season the potatoes from the inside out as they boil. Bring the water to a rolling boil over high heat.

Once boiling, reduce the heat to medium-high to maintain a vigorous simmer. Cover the pot partially and cook for 15 to 20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce a piece of potato with a fork or the tip of a knife with little resistance.

While the potatoes are cooking, gently warm the plant-based milk and olive oil in a small saucepan over low heat. If you added whole garlic cloves to the potato water, you can remove them now and mash them with a fork to create a paste. Alternatively, if you want a stronger garlic flavor, you can mince 2 cloves of garlic and gently sauté them in a tablespoon of olive oil until fragrant, then set aside.

Once the potatoes are tender, carefully drain them in a colander. Let them sit for about 1-2 minutes to allow excess steam to escape. This step is crucial for preventing watery mashed potatoes.

Return the drained potatoes to the warm pot. You can mash them using a potato masher, a ricer, or a food mill for the smoothest texture. If using a ricer or food mill, the potatoes will be incredibly light and airy. If using a masher, mash until mostly smooth, but avoid over-mashing, which can release starches and make them gummy.

Gradually pour in the warmed olive oil and plant-based milk mixture while continuing to mash or stir. Add about half of the liquid first, then add more as needed until you reach your desired consistency. If you prepared the mashed garlic paste, add it now.

Stir in the remaining 0.5 teaspoon (2g) of salt and the black pepper. Taste and adjust seasoning as necessary. If you sautéed minced garlic, you can stir that in now as well.

Serve the mashed potatoes immediately. Garnish with chopped fresh chives or parsley, if desired, for a burst of color and freshness.