BOIL THE POTATOES: Add the potatoes to a large pot and cover them with water. Bring to a boil on the stove. Continue to cook the potatoes, uncovered, for 20-30 minutes, until they are a little softer than fork-tender. When done, remove from heat, strain the water, and add the potatoes back to the pot.

ROAST THE GARLIC: Meanwhile, preheat your oven to 400F and add the garlic cloves to a small baking dish. Drizzle or spray them lightly with oil and sprinkle on a pinch of salt. Roast the garlic at 400F for 10-12 minutes until fragrant and lightly browned.

MAKE THE SAUCE: Add the roasted garlic to a blender or food processor along with the remainder of the sauce ingredients. You can also use an immersion blender. Blend on high until smooth and creamy.

BRING IT ALL TOGETHER: Finally, pour the cream sauce over the strained potatoes and use a potato-masher and large wooden spoon to mash and stir the potatoes until they reach a nice, creamy consistency and the sauce is fully combined. Alternatively, and for a creamier texture, you can do this with an immersion blender. Taste and adjust seasonings as needed; I usually add another pinch of salt.

SERVE/STORE: Serve these mashed potatoes drenched in vegan gravy and store leftovers in an air-tight container in the fridge for up to 5 days or the freezer for up to a month. Enjoy!