1. Prepare potatoes: place quartered potatoes into a large pot and cover with water. Bring to boil, then simmer on low for 30-60 mins. Test with a fork - if it pierces easily, they're done. Remove from water and let cool for 10-15 mins, or until you can touch comfortably. If you prefer to remove skins, gently peel off by grabbing a corner. Remove any bumps or sprouts with a knife. 

2. Prepare gravy: meanwhile, thinly slice mushrooms and scallions. Add to a pan on medium heat with a splash of grapeseed oil or cooking oil of choice. Add a pinch of salt and smaller pinch of pepper. Gently stir every couple mins. When mushrooms have released their juices, add a splash of tamari and stir. Once mushrooms have absorbed most of the liquid, add coconut milk and cream, a little at a time. Simmer for a couple mins, then set aside. 

3. Whip potatoes: In a large mixing bowl, combine potatoes, butter, sour cream, and a generous pinch of salt and pepper. Whip with a hand mixer until butter is melted, then taste. This is the most essential step. Season with salt and pepper as needed - start small. If too thick, you can add a small splash of plant milk to thin out. A little goes a long way, so add slowly and mix before adding more. 

4. Serve: layer potatoes, mushroom gravy, and chives. Enjoy!