Creamy Vegan Herb Mashed Potatoes

4 lbs. russet or Yukon Gold potatoes, peeled and rinsed
2 tsp. salt
3/4 cup soy margarine or olive oil
1/4 cup diced scallions
1/4 cup diced red onion
2 cloves garlic, minced
1 Tbsp. dried rosemary
1 Tbsp. dried basil
1 cup plain rice or soy milk
Salt and fresh pepper, to taste
1/4 cup nutritional yeast
1/4 cup chopped fresh parsley

• Place the potatoes in a large pot and cover with cold water. Add the salt and boil until tender, about 25 minutes.
• Meanwhile, heat 2 Tbsp. of the margarine or oil in a large frying pan. Sauté the scallions and red onions until soft. Add the garlic, rosemary, and basil and sauté for 1 minute. Turn off the heat and let sit.
• Drain the potatoes once tender, reserving 1/4 cup of the cooking liquid. Return the potatoes to the pot and mash with the remaining ingredients, including the onion-herb mixture.
• Enjoy with Silky Walnut-Portobello Gravy!
Makes 4 to 6 servings