Bring medium pot of water to boil. Dice potatoes into smaller cubes in order to cook faster. Boil for about 20 minutes until soft all the way through.
Bring another pot of water to boil with vegetable stock. Cook lentils for 15 minutes until soft. Drain and set aside to cool off.
Once done, drain and set aside to cool off. Peel potato skin and mash with potato masher.
Turn pot on medium heat and add vegan butter along with garlic. Sauté for 2 minutes. Add oat milk, nutritional yeast, salt and pepper. As soon as mixture gets hot add mashed potatoes. Mix well and add more ingredients as needed.
Scoop mashed taters into a bowl, top off with a scoop of lentils and some tahini drizzle.