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Place the potato chunks in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 12–15 minutes. Drain well.
Return the drained potatoes to the saucepan and set over low heat for 1 minute, shaking the pan occasionally, until any surface moisture has evaporated. Remove from heat. Add the dairy free milk and melted dairy free butter, then mash until smooth with no large lumps. Let cool for 5 minutes.
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