1. Prepare the potatoes

• Peel the potatoes and cut them into evenly sized chunks, about 1–2 inches. Using fairly similar pieces helps them cook at the same rate.

• If using garlic, peel and lightly smash the cloves of garlic and add them to the pot with the potatoes for extra flavour.

2. Boil the potatoes

• Place the potatoes (and garlic cloves) in a large pot and cover with cold water. There should be enough water to cover the potatoes by a couple of centimetres.

• Add a generous pinch of salt.

• Bring to a boil over medium-high heat (high heat if your hob is a bit slower).

• Reduce the heat to a simmer and cook for 15–20 minutes, or until the potatoes are fork tender – they should break apart easily when pierced.

If you like, you can reserve a little bit of the cooking water to adjust the texture later.

3. Drain and steam dry

• Drain the potatoes in a colander and let them sit for a minute or two to allow any excess moisture and steam to escape.

• This step helps keep the mash fluffy rather than watery and really improves the creamy texture.

4. Mash the potatoes

• Return the potatoes to the pot (remove the garlic cloves if you don’t want them in the final mash) and mash them using a potato masher or potato ricer until smooth.

• If you like some texture, you can leave a few small lumps, but avoid using a food processor as it can make the potatoes gluey.

A potato ricer gives especially light mash, while a masher gives a more rustic feel. An electric hand mixer on low can be used briefly, but don’t overdo it.

5. Add vegan butter and plant milk

• While the potatoes are still warm, add the dairy-free butter and let it start to melt into the potatoes.

• Pour in most of the plant-based milk and mix until everything is well combined and creamy.

• For extra creaminess, adjust the amount of plant milk to your desired consistency – add a splash at a time so you don’t thin it too much.

Using plant milk that is at least room temperature (or slightly warm milk) helps it absorb better and keeps the mash hot.

6. Season

• Season with salt and black pepper to taste. Mix well so the seasoning is evenly distributed.

• Stir in the dry dill, if using.

Taste and adjust – a tiny bit more salt or pepper can make a big difference.

7. Serve

• Transfer the mashed potatoes to a serving bowl, baking dish or casserole dish.

• If desired, top with a little extra vegan butter and a sprinkle of dry dill or fresh chives for garnish.

Serve your Garlic vegan mashed potatoes straight away while they’re piping hot and fluffy.