Ingredients:

• 7 medium russet potatoes
• 1/3 cup vegetable broth
• 2/3 cup water
• 2 cups chopped onions
• 4 tablespoons nutritional yeast
• 1/3 cup unsweetened soymilk or oat milk (not gluten-free)
• 5 pressed garlic cloves
• 1 tablespoon dairy-free margarine
• 2 teaspoons of rosemary
• Salt
• Pepper

Directions:

• Boil potatoes and onions in a large saucepan for 15-20 minutes covered with water and vegetable broth, or until potatoes soft.
• Drain potatoes and onions. Mash.  Lightly heat soymilk, but do not boil.
• Add soymilk, nutritional yeast, pressed garlic, butter, rosemary, salt and pepper.
• Mix together.

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