2 pounds Yukon Gold potatoes, peeled
3/4 cup (or more) non-dairy creamer, heated
4 tablespoons vegan butter, melted
1/2 cup chopped fresh chives or 1 teaspoon each dried dill and parsley
Bring large pot of water to boil to cook the potatoes until tender. Drain and peel the potatoes and transfer them to a large bowl. Add the hot non-dairy milk creamer and melted butter. Using an electric mixer, beat the mixture until smooth. Stir in seasonings, including salt and pepper to taste.