Rinse and cut the potatoes into chunks. Place in a pot of cold water, covering them by 1 inch. Add salt to the pot. Bring to a boil.
Once boiling, reduce heat to maintain a simmer, and cook until soft, 25-30 minutes.
If you want to add optional roast garlic, mince 10 cloves of garlic and sauté the garlic in olive oil over medium heat for ~3 minutes, stirring constantly so it doesn’t burn.
Meanwhile, heat the soy milk in the microwave for 60 seconds so it is warm.
Once ready, drain potatoes in a colander. Return to the pot (with heat turned OFF), and add vegan butter, soy milk, salt, nutritional yeast, roasted garlic, and pepper. Mash the butter into the potatoes using a handheld potato masher. Add the lemon juice last and stir to combine. It will seem soupy at first, but after a few minutes, the liquid will absorb and it will have a firmer texture. Top with chives and pepper and enjoy!