Place the peeled, chunked 2 ½ lb Yukon Gold potatoes peeled and cut into 2-inch chunks in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15–18 minutes, or until the 2 ½ lb Yukon Gold potatoes peeled and cut into 2-inch chunks are completely tender when pierced with a fork.

While the 2 ½ lb Yukon Gold potatoes peeled and cut into 2-inch chunks cook, warm the ¾ cup vegetable broth in a small saucepan over low heat. In the same saucepan (or a small skillet), gently sauté the 3 cloves garlic minced in 1 tablespoon of olive oil extra-virgin for about 1 minute until fragrant but not browned. Stir the 3 cloves garlic into the warm ¾ cup vegetable broth and set aside.

Drain the 2 ½ lb Yukon Gold potatoes peeled and cut into 2-inch chunks thoroughly in a colander and return them to the hot pot. Let them sit for 1–2 minutes to steam off any excess moisture — this is the key to fluffy, non-watery mash.

Add the 4 tbsp dairy-free butter pieces, remaining olive oil extra-virgin, ¼ tsp garlic powder, ¼ tsp white pepper, and 1 teaspoon of salt to the 2 ½ lb Yukon Gold potatoes peeled and cut into 2-inch chunks. Mash with a potato masher until the 4 tbsp dairy-free butter is melted and mostly smooth.

Pour in the warm 3 cloves garlic-infused ¾ cup vegetable broth a little at a time, mashing and stirring between additions, until you reach your desired creamy consistency. Taste and adjust 1 ½ tsp salt as needed. Transfer to a serving mixing bowl, drizzle with 2 tbsp olive oil extra-virgin, and garnish with 2 tbsp fresh chives thinly sliced if desired.