First, peel and chop the potatoes.
Add them to a large saucepan with kosher salt and simmer for 20 minutes.
Slice off the top of a head of garlic and drizzle with olive oil.
Wrap in foil and roast in the oven for 40 minutes.
Squeeze cloves out of their skin and mash with a fork.
Cream together softened vegan butter, roasted garlic and miso paste.
Add the miso butter to a saucepan over medium-low heat.
Once almost melted, pour in the lite coconut milk and whisk well.
Add pepper.
Rice the warm potatoes into a large bowl.
Pour the warm miso-butter-milk mixture into the potatoes. Fold gently with a silicone spatula until well-combined.
Serve warm drizzled with vegan butter and garnished with fresh chives.