Begin by peeling the potatoes if you prefer a smoother texture. Cut the potatoes in half if they are large.

Place the potatoes in a large pot and cover with water by about 1 inch. Add 1 tsp of sea salt.

Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 25-30 minutes, or until they can be easily pierced with a knife.

While the potatoes are boiling, prepare your garlic and chives, and set the vegan butter aside to soften.

Once the potatoes are tender, drain them and return them to the pot. Let them sit off the heat for a minute to allow excess moisture to evaporate.

Mash the potatoes with a potato masher until they reach your desired consistency.

Stir in the softened vegan butter, minced garlic, remaining 1/2 tsp of sea salt, and black pepper. Mix well and adjust the seasoning to taste.

If using chives, sprinkle them on top for garnish. Serve the mashed potatoes hot, with gravy if desired.