Clean and dice red skin potatoes into 2" pieces (do not peel).
Place potatoes in a large pot and cover with 2" of cold water. Add salt to water, allow to come to a boil over high heat. Once at full boil, reduce heat to low. Continue to cook for approximately 20 minutes, or until potatoes are tender.
Drain potatoes for at least 5 minutes, making sure they are dry. While potatoes are draining, melt margarine over low heat. Add garlic, allowing to heat without browning.
Once drained, place potatoes back into pot. Add the margarine and garlic mixture, nutmeg, white pepper, and salt to taste.
Begin mashing mixture with a fork, and add vegan creamer and oat milk. Use more oat milk for lighter texture and less for thicker texture.
(Creamer and milk may be substituted with other vegan dairy replacements).