Peel the potatoes if desired, then chop them into quarters.

Toss the potatoes into a large pot and fill it with cold water until it’s about an inch or two above the potatoes.

Bring to a boil and let cook until fork-tender (about 12-16 minutes).

Carefully drain the potatoes using a colander and return them to the warm pot.

Use a potato masher to mash the potatoes to your desired creaminess.

In a small pot, whisk together the non-dairy milk, garlic powder, and onion powder.

Add the vegan butter and melt over medium-low heat, simmering for about 2 minutes while keeping whisking.

Pour the warm butter mixture into the pot with the potatoes and stir well.

If the potatoes need more moisture, warm up some extra non-dairy milk and add as needed.

Season with salt and pepper to taste.