Cheesy Vegan Potato Casserole

Preheat oven to 450°F. Place whole potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until tender. (To steam potatoes in the microwave, prick each potato several times with a fork. Place on a plate and microwave on high 5 minutes. Turn potatoes over; microwave 5 minutes more.) Let cool, then roughly chop. 2. Meanwhile, in a large bowl whisk together vinegar and tahini. Whisk in milk, nutritional yeast, smoked paprika, and salt. Add beans; use a spoon or spatula to mash gently and combine. Stir chopped potatoes and chives (if using) into bean mixture. 3. Transfer potato mixture to a 9-inch pie plate; press evenly into dish. Season with black pepper. Bake 15 minutes or until golden. Remove from oven; let cool 5 minutes. Cut into wedges. Serve hot.