• 2 quarts water
• About 3-1⁄2 teaspoons fine sea salt
• 3 large russet potatoes (about 2-1⁄4 pounds), cut into 1-1⁄2-inch cubes
• 1 cup soy or rice milk
• 3 tablespoons vegan butter
• 1⁄2 teaspoon pepper

In a 4- to 6-quart stockpot, combine the water and about 1 tablespoon of the salt. Add the potatoes and place the pot over high heat. Bring to a boil, reduce to a simmer, and cook until the potatoes are very tender, 15 to 20 minutes.

Drain the potatoes and return them to the pot. Add the milk, the remaining 1⁄2 teaspoon salt, the butter, and pepper. Then mash, bitches, mash!

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