Cut the potatoes into 6th’s or 4th’s depending on the size.

Place the potatoes in a large pot and cover with cold water.

Add the kosher salt, miso paste and the cloves of garlic to the potatoes.

On high heat, bring the potatoes to a boil then reduce the heat to a low simmer. Cook the potatoes until tender.

Heat a small pan over low heat to melt the vegan butter and the plant milk.

Drain the potatoes. While still hot, pass all of the potatoes through a ricer into a large bowl.

Add about half of the warm milk and butter liquid to the potatoes, stir to combine. Continue to add the milk until creamy and smooth. Add salt to taste.

Serve or place back in the pot, cover and keep warm until ready to serve.