Scrub and rinse the potatoes well and cut them into 1 inch pieces. Transfer them to a large pot and cover with cold water. Add 2 bay leaves and half of the garlic and bring to a simmer. Season well with sea salt and cook until tender, about 12 minutes.
Drain the potatoes in a colander and allow them to dry well in their own steam. Discard the bay leaves.
Transfer back into the pot, drizzle with the olive oil, plant milk and nutritional yeast and mash to your liking. Taste and adjust seasonings with more sea salt. Add more plant milk and olive oil if a creamier consistency is desired. Set aside until needed.