Cover the diced potatoes with cold water by 1 inch. Add 2 teaspoons kosher salt. Bring to a boil over high heat. Boil for 20 to 30 minutes or until the potatoes are fork-tender.

Drain and return to the pot.

Place the butter in a heat-proof measuring glass. Microwave on high heat in 15-second increments until melted.

Place the saffron in a bowl and crush it lightly with the back of a teaspoon. Pour the warm butter on top and whisk to incorporate. Let the saffron steep in the warm butter as the potatoes boil.

Add ½ teaspoon kosher salt and 1 teaspoon garlic powder to the drained potatoes. Mash with a potato masher until mostly mashed. Add the saffron butter and mash again to incorporate. Add the oat milk and mash until the potatoes reach your desired consistency. Taste and add more salt if needed.

Transfer the mashed potatoes to a serving platter and enjoy with your favorite plant-based protein.