Place the quartered red potatoes and peeled garlic cloves in a large pot.
Cover them with water and bring the pot to a boil over medium-high heat.
Reduce the heat to medium-low and let the potatoes and garlic simmer for about 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
Once the potatoes are cooked, drain the water from the pot and return the potatoes and garlic to the pot.
Mash the potatoes and garlic together using a potato masher or fork until they reach your desired consistency.
Gradually add soy milk or rice milk, a little at a time, while continuing to mash, until the mashed potatoes reach a creamy texture.
Stir in the chopped chives and non-dairy butter substitute until well combined.
Season the mashed potatoes with Bragg Liquid Aminos or soy sauce, salt, and pepper to taste.
Adjust seasoning as needed.
Serve the creamy garlic mashed potatoes hot as a comforting and flavorful side dish.
Notes / Tips / Wine Advice:
Wine Advice:
A light-bodied red wine like Pinot Noir or a buttery Chardonnay would complement the creamy texture of these mashed potatoes.