Peel potatoes and dice into wedges about 2 inches by 2 inches by 1/2 inch in size. Add potatoes to a large pot, and cover with water. Stir in salt, and set to boil on high heat.

Reduce to medium heat, so pot does not boil over. Maintain at a bubbling boil for about 15 minutes (or more) until the potatoes fall apart easily when you mash one against the side of the side of the pot. Meanwhile dice garlic and add to soy milk in a separate pot. Bring to a simmer.

Turn off stove, and drain the potatoes. Add back to the empty pot, and turn heat on for 3 minutes to dry the potatoes.

Turn off heat, and use a hand mixer to mash the potatoes. Add in the soy milk and garlic mixture 1/4 cup at a time, mixing with the hand mixer as you go.

Finish off by sprinkling some pepper onto the mashed potatoes. Garnish with parsley and serve!

To make gravy, cook mushrooms in margarine on high. Add flour and mix well. Add stock and a slurry of cornstarch and water, and whisk everything together on high heat for 5 minutes, or till the broth is thick. Take off stove and pour over the mashed potatoes.