Place the potatoes in a large pot and cover by at least 1 inch (2.5 cm) with cold water.

Over high heat, bring the pot to a boil, then reduce the heat to medium and boil gently for 15-20 minutes, until the potatoes are fork-tender.

Drain the potatoes and briefly rinse them with hot tap water to remove extra starch.

Add the cooked, drained potatoes back to the pot they were cooked in, along with the vegan butter (or olive oil), milk, salt, and any additional ingredients such as roasted garlic or vegan cream cheese you may want to add.

Using a potato masher, mash and stir the potatoes until smooth.

Add the cooked, drained potatoes back to the pot they were cooked in, along with the vegan butter (or olive oil), milk, salt, and any additional ingredients such as roasted garlic or vegan cream cheese you may want to add.

Using a large liquid measuring cup, scoop up the mixture to add to a food mill suspended over a large bowl. Depending on the size of your food mill, and whether or not you multiplied the recipe, you may need to add more of the seasoned potato mixture to the food mill as you go.

Run the potatoes through the food mill into the bowl. When finished, make sure to use a rubber spatula to get any potato purée that is stuck to the bottom of the food mill.

Check and adjust the seasonings. Give the potatoes a gentle stir with a rubber spatula to combine, but don’t go crazy. You don’t want to get rid of the aeration you have created with the food mill. That’s what makes this method fluffy.

Transfer the mashed potatoes to an attractive serving dish and garnish if desired with extra vegan butter, herbs, coarsely ground black pepper, and chives.