Peel potatoes and then cut them into chunks that are all about the same size.
Place potatoes into a 3- or 4-qt. stainless steel pot and cover with one inch of water.
Bring to a boil and then reduce heat to maintain a steady rolling boil. Cook until potatoes are fork-tender (approximately 10-15 minutes). Be careful not to overcook or the potatoes will become too starchy.
Drain potatoes in a colander and then return them to the pot.
Add vegan cream cheese and almond milk, and mix using an electric hand mixer until the ingredients are well combined and lumps are removed. Be sure not to overmix or the consistency of the potatoes will become too gluey.
Stir in 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Use more to taste, if desired.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Nutrition calculation was made using Yukon gold potatoes. Nutrition was calculated using Kite Hill brand almond milk cream cheese. Please note that using a different brand of vegan cream cheese will have a different nutritional outcome.