Cut potatoes into smaller pieces (about 1 inch by 1 inch).
Place potatoes in water. Add about 1 tablespoon salt to water.
Bring pot of water to a boil.
Boil until potatoes are soft (8-12 minutes).
Drain potatoes and transfer to large bowl or food processor.
In food processor, pulse potatoes for 3x10 seconds until crumbly (scrape sides after each session).
If using hand beaters, first mash potatoes with potato masher until crumbly.
Then add almond milk, ghee, salt, black pepper and optional spices (such as rosemary, thyme, garlic powder or sage). NOTE: I recommend starting with 1/2 of your almond milk to start and you can add more as you reach your desired consistency.
In food processor, pulse potatoes for 3x10 seconds until fully mixed and creamy.
If using hand beaters, mix until fully mixed and creamy.
You can add additional almond milk, water or ghee if you would like your potatoes creamier based on personal preference.