Place the peeled and chopped gold potatoes in a soup pot. Cover with water by an inch. Bring to a boil and cook until fork tender, about 15 minutes.

Once the potatoes are done, drain the water thoroughly.

While the potatoes are still hot, add in the non-dairy milk, vegan butter, and minced garlic.

Mash with a potato masher until smooth and creamy. Season generously with kosher salt and black pepper to taste.

Transfer the mashed potatoes to a serving platter.

Drizzle with a bit of extra virgin olive oil and garnish with minced parsley for a fresh finish.