Roast the potatoes
Preheat your oven to 425°F. Toss the scrubbed baby gold potatoes with oil and salt on a baking tray. Roast for 40 to 45 minutes until the skins are wrinkled and the insides are completely tender.

Roast the garlic
Peel 6 cloves of garlic and place them on a small square of foil. Drizzle with a little oil, seal the foil tightly, and place it on the tray with the potatoes for the last 25 minutes of roasting.

Warm the liquids
While the potatoes roast, whisk together the warm plant milk, vegetable broth, and miso paste until the miso is fully dissolved.

Mash
Transfer the roasted potatoes to a large bowl. Add the roasted garlic cloves, vegan butter, nutritional yeast, and the milk mixture.

Finish
Mash until you reach your desired consistency. For smoother potatoes, you can use a hand mixer, but a hand masher works well for a rustic holiday texture.