Scrub the potatoes, then peel them and cut into one inch chunks.
Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to medium high and boil for about 15 minutes, or until potatoes are easily pierced with a fork.
Drain the water from the pan, then add the vegan butter spread, non-dairy milk, and salt. Mash with a potato masher until smooth. Add more milk if needed. (You could also use an electric mixer to mash the potatoes if you prefer).
Season with more salt if needed and pepper. Top with dairy free gravy if desired.
Notes
If you're serving a crowd, feel free to double or triple this recipe.If you want, you can prep the potatoes ahead of time by cleaning, peeling, and dicing them the night before. Place them in cold water and put a plate on top to keep them submerged. Refrigerate overnight, then boil the next day.Store leftovers in the refrigerator. They should stay fresh for 4-5 days.Use your favorite neutral tasting non-dairy milk for this recipe.