Optionally peel the potatoes or you can leave the skins on (as I usually do). Cut the potatoes into evenly sized chunks (about 3–4 cm pieces).

Place the chopped potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes or until a fork easily pierces through the potatoes.

Drain the potatoes well and return them to the pot. Let them sit for 1–2 minutes to release excess steam (this helps prevent watery mash).

Mash the potatoes with a potato masher. Add the oat milk, vegan butter, salt, and black pepper to the potatoes. Mash again until creamy.

If the mash is too thick, add a splash more oat milk until you reach your desired consistency. Taste and adjust seasoning if needed.

Sprinkle with fresh thyme, chives, or parsley if using and serve warm.