Peel the potatoes and cut into roughly 1-inch pieces. Place the potatoes and garlic in a large pot of cool, salted water filled enough to submerge the potatoes and bring to a boil.

Cook the potatoes until tender, about 15 minutes. Drain, then return back to the pot set over low heat. Let the potatoes cook for about a minute to dry out any excess water. Remove and set aside.

While the potatoes are boiling, warm the Califia Farms Heavy Whip and vegan butter in a saucepan on the stove top or in a bowl in the microwave until the vegan butter has melted.

Mash the potatoes in a large bowl. Slowly add the warmed heavy cream mixture to the potatoes, along with ½ teaspoon of salt and a few cracks of pepper. Gently fold everything together until creamy, mashed potatoes form. Taste and add additional seasonings if needed.

Transfer to a serving dish and garnish with a bit of melted vegan butter and chopped chives, if desired.