Add cut potatoes to a stockpot and then cover with water and bring to a boil over high heat.
Boil until potatoes are fork tender.
Drain water and put potatoes back in pot or in large heat-proof bowl.
Add almond milk and salt and then mash well with a potato masher. Taste and adjust seasoning, to your preference.
Notes
You can use russet potatoes for this recipe instead, but the gold potatoes really do make the best mashed potatoes, in my opinion.Instead of almond milk, you can use any other unsweetened, unflavored plant-based milk, such as: soy milk, oat milk, etc.Instead of sea salt, you could use kosher salt (you'll likely need to double the amount of kosher salt), garlic salt, seasoned salt or a no-salt seasoning.To mix it up, consider adding in: roasted garlic, sauteed garlic, parsley, chives, green onion or rosemary.