Scrub and rinse the potatoes, and place them in a large pot with water.

Cover and place the pot on high until it has a rolling boil. Lower the heat to medium and boil for about 20 minutes.

Check if the potatoes are fully cooked by piercing them with a fork. If it goes into the potatoes easily, they are ready.

Drain the potatoes into a colander, and place into an ice bath. Cool for 5-10 minutes, or until potatoes are cool enough to handle.

The potato skins will be separated from the potatoes, making them easy to peel by hand. You can also leave the skin on if you desire.

Start heating the butter in a saucepan over medium heat. Add garlic and cook it until it is fragrant, about a minute or two. Make sure the garlic doesn't burn!

Mash the potatoes with a potato masher. Add the vegan butter and garlic mixture, coconut milk, and salt, and gently stir. If the mashed potatoes are not creamy and smooth enough, you can add additional butter or coconut milk. Serve and enjoy!