3 pounds organic Yukon gold potatoes
1 3/4 cup unsweetened almond milk, room temperature
1/2 cup ghee
1 1/2 teaspoons salt divided
1/4 cup chopped chives
1 tablespoon garlic oil or powder
Wash and cut potatoes into fourths. Place in a large pot and cover with cold water and 1/2 teaspoon salt. Turn the heat to medium high and stir occasionally until the water boils. This should take 8-10 minutes.
Cover, turn heat to low and cook 10-15 minutes, until a fork can easily go through a potato.
Turn off heat, drain potatoes and add them back to the hot pot. Add in almond milk, ghee, and remaining salt. Mash with a potato masher until smooth.
Add in chives and garlic oil, stir and serve.