Peel the potatoes with a vegetable peeler. Use a paring knife to remove any spots. Cut the potatoes in half lengthwise, then cut each half in half lengthwise. Then line the halves together and cut it into 4 equal sections. Place the potatoes in a colander and rinse them.
Place the potatoes in a pot and pour in cold water until the potatoes are covered by an inch. Stir in salt. Turn up the heat to medium-high to bring the pot to a boil. Then reduce heat to medium and simmer for 15 to 20 minutes, until the potatoes are fork-tender. Set a timer so you do not overcook the potatoes.
Drain the potatoes and return them to the colander and rinse quickly. Then transfer them to a mixing bowl and add vegan butter, vegan milk, and vegan sour cream.
Use an electric mixer or a potato masher to whip up potatoes until smooth and creamy. Add a bit more plant-based milk if needed. Do not overmix the potatoes as this will activate the starch and they will get gummy.
Season with salt and pepper.
Store mashed potatoes in a sealed container. They will keep in the fridge for up to 5 days. They can be frozen in proper containers for up to 2 months.
Potato Peels — I do not peel potatoes, but I will remove certain parts, like eyes or brown areas that do not look appealing.Creamy Potatoes — See the post for tips on making creamy potatoes.Make-ahead tips — Chop the potatoes and cover them in water. Cover and store in the fridge up to overnight. Then when you're ready, follow the instructions to cook the potatoes.