1. Chop Yukon gold (or red) potatoes (with skin on), and add to a pot.
2. Add smashed garlic cloves to the pot.
3. Add enough water to cover the chopped potatoes and garlic by an inch or two.
4. Boil the potatoes and garlic over medium-high heat, uncovered, for 15 to 20 minutes or until potatoes are fork-tender.
5. Drain potatoes and garlic and return them to the pot.
6. Add 1/3 cup of unsweetened, plain soy milk to the drained potato garlic mixture. Use a hand mixer to whip potatoes until creamy. If the potatoes are too stiff, add another few tablespoons of soy milk until desired consistency.
7. Salt and pepper to taste and top with fresh herbs if using.

Store leftovers in a covered container in the refrigerator for up to 3 days, or freeze for up to 3 months.