In a medium pot add the potatoes and cover with 3 cups of water. Add some salt like you would salt pasta water. Boil for 30 minutes, or until fork tender.

Once done boiling drain excess water and remove from heat.

Add in nondairy milk, vegan sour cream, 2 tablespoons (28g) vegan butter, salt, and garlic powder.

Use a potato masher or back of a fork to mash until it reaches your desired consistency. Some people prefer very whipped creamy smooth mashed potatoes and others prefer a bit of texture, so mash to your preference.

Transfer into warm serving dish. Add the remaining tablespoon of vegan butter on top of the mashed potatoes in little cubes. They will melt and add extra buttery-goodness on top. Add the chives and enjoy.