Begin by peeling (if desired) and dicing about two pounds of Yukon Gold potatoes into equal-sized chunks, roughly 1-2 inches. Place the diced potatoes in a large pot and add four whole garlic cloves. Fill the pot with cool water to cover the potatoes by an inch.

Turn the heat to medium-high and bring the pot to a gentle boil. Once boiling, reduce the heat to medium and let the potatoes simmer for 10-15 minutes.

Return the drained potatoes and garlic to the warm pot and start mashing using a hand mixer or potato masher until the mixture is mostly smooth with some desired texture left intact.

Now, add in vegan cream cheese, vegan butter, and almond milk to the mashed potatoes. Continue mashing or mix gently until all ingredients are fully incorporated.

Finally, season with salt and pepper according to your preference and gently fold in freshly chopped chives.

Serve the vegan mashed potatoes hot, garnished with extra chives.