In a large bowl, whisk together flour, sugar, yeast, and salt. Set bowl aside.
In a second bowl (preferably a stand mixer bowl if you have one), add the mashed potato, vegan butter and water. Whisk together until combined.
With the paddle attachment, add dry mix in two separate times. The switch to the dough hook and add the remaining dry mix in separate times. Combining just until mixed.
Let knead for 8-10 minutes or until it doesn't stick to the bowl. It will pull away from the dough. Still slightly sticky but not sticking to your hands.
Spray bowl, form into a ball and place ball inside. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
Punch it down. Let rise again for 40-60 minutes until risen again.
Uncover, punch down again and take out. Cut dough into 6 equal pieces - using a scale if possible. *See notes if you would rather do a 3 strand braid instead of 6.
Roll each section into a 16 inch log, tappering the ends (making them smaller).
Lay all 6 logs in front of your vertically.
At the top pinch 3 logs together and then pinch together the remaining 3 together. Then pinch the two sections together (see video for visual)
Think of each strand as a number. Far left will be 1 and far right will be 6.
Cross the two outer strands (1 and 6).
Move strand 1 to the middle, crossing over strands 2 and 3.
Cross strand 5 over 4, 3, 2, 1 to be on the far left.
Then cross strand 6 over 5 and 4 to be in the middle.
Finally cross strand 2, over 3, 4, 5, and 6 to be on the far right.
Repeat the above 4 steps until you read the bottom of your bread.
Pinch the ends, and tuck them underneath the bread (on both ends).
Lay braided bread on a parchment lined baking sheet. Cover for 35-40.
15 minutes before done, preheat oven to 375 degrees F. Make the simple syrup by adding the maple syrup and dairy free milk to a bowl and whisk.
Once ready, brush the dough with the syrup simple mixture.
Bake for 35-40 minutes. Remove from oven and serve.