I used red potatoes for this recipe, but you could also use yukon potatoes, or any other variety of creamy potatoes. When using red potatoes I like to leave the skin on some of them for added texture and color in the finished dish.
1tablespoonvegan butterolive oil, or coconut oil (plus more to taste)
2clovesroasted garlicsee note below
2tablespoonsunsweetened plain soymilkor other non-dairy milk
Boil the potatoes for about 25 minutes, or until they are tender, though not too mushy.
Drain the potatoes, and allow them to cool until safe to handle.
Remove the skins from the potatoes if you want. I kept the skin on half of my potatoes because I like the texture and color.
Place the potatoes into a mixing bowl and use a potato masher or fork to mash them slightly. Add the vegan butter, salt, and roasted garlic, and continue to mash. Once the ingredients start to combine, pour in the soy milk. Keep mashing until your desired texture is reached.
Season to taste with more salt, then serve with the mushroom gravy.
Roasting garlic: To roast garlic, cut the tips off of a bulb of garlic, or a few cloves. Place them in the center of a piece of aluminum foil, add a drizzle of oil, wrap them tightly, then roast for about 35-45 minutes at 350°. Do this while you're potatoes are cooking and cooling.