Ingredients:

• 1 head garlic
• 1/4 cup plus 2 teaspoons extra virgin olive oil, divided
• 2 pounds russet potatoes, peeled and cut into 2-inch pieces
• 2/3 cup oat milk or other plant milk, room temperature
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 to 3 tablespoons vegan butter, for serving
• 1 tablespoon chives, for garnish (optional)