Start by peeling and cutting the potatoes into mostly even chunks. Add those chunks to a large pot and cover them with water and 2 teaspoon of salt. Cover and let simmer for 20 minutes or until fork-tender. Be careful not to over or undercook them. Once they are done, strain them in a colander.

While the potatoes are straining, take the vegan butter, vegan sour cream, and vegan cream cheese and heat until the butter is melted. Then add your vegan milk, salt, garlic, and pepper, stir and set aside.

Take the potatoes and place them back into the pot. Take a hand mixer and mix the potatoes until they start smashing up. Then, add the liquid mixture and whip the potatoes. Taste and see if it needs any additional flavoring. Serve with vegan gravy or more vegan butter.