• Prepare a batch of plant-based sour cream
• Peel most of the potato skins and rinse/scrub potatoes
• Slice medium and large potatoes once lengthwise, and then into 1cm slices. Slice small potatoes simply into 1cm slices.
• Add potatoes to a cooking pot
• Add vegan chicken-style broth powder (or nutritional yeast flakes), marjoram, and white pepper to the cooking pot on top of the potatoes
• Top with just enough water so the top layer of potatoes are sticking above the water as if they are treading water
• Place pot over high heat to bring to just a low boil, reduce heat to maintain a low boil during cooking, and do not cover. Stir every 5 minutes or so.

Drain and Save the Potato Cooking Broth

• When potatoes are very, very fork tender, decide on how you want to drain and save the broth:
• I prefer to use a slightly ajar lid to the pot and two giant oven mitts to pour the broth into a steel bowl. This requires a bit of practice and dexterity.
• Or, you can use a colander on top of a bowl, slowly pouring in the potatoes and broth, and once all of the broth is separated, put the potatoes back into the original pot.

Time to Mash

• With the beaters attached to a hand mixer, or with a separate hand potato masher, coarsely mash the dry, cooked potatoes
• Now, ladle in 2 ladles of hot potato broth onto the coarsely mashed potatoes and begin beating on a low speed.
• Repeat by adding 2 more ladles of potato broth on to the mashed potatoes, and gradually increase the speed of the hand mixer.
• Add 1/2 tsp of salt, mix, and taste for saltiness and texture, at this point we're still a ways from the final mashed potatoes, but it's good to get an idea of just how far.
• Add 1-2 more ladles of potato broth, and ½ tsp more salt, if desired, mix on medium-high speed now.
• Add in roughly ½ cup of the sour cream, mix, and taste. No need to measure that sour cream with a measuring cup, just eyeball it.
• At this point, you're at the final stretch. Use your senses to adjust for saltiness (by adding more salt), creaminess (by adding more broth), and tanginess (by adding more sour cream). Note that the broth is not very salty, so whenever you add more broth, that may necessitate adding a bit more salt.
• Once the balancing is complete, your final taste test should leave you with a smile on your face.