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Add the sliced potatoes and ½ teaspoon of the salt to a large stockpot. Add in enough cold water to cover the potatoes, then bring the water to a boil.
Reduce the heat slightly and simmer for about 15 minutes, or until the potatoes are tender. Drain the potatoes and return to the pot.
With the pot set on the warm burner (with the heat turned off), add in the remaining 1 teaspoon salt, the olive oil, almond milk, pepper and garlic powder.
Use a potato masher to mash the potatoes until smooth and creamy, adding in additional milk as needed to reach your desired level of creaminess - I usually add about an extra ¼ cup.
Taste and season with additional salt / pepper as needed (I usually add more of both to really make the flavors pop), then transfer the potatoes to a serving dish. Top with some fresh chives and a drizzle of olive oil.