In a large pan over medium heat, add butter and a pinch of salt. Sauté the onions & garlic until translucent & lightly browned about 4-6 minutes.
Add mushrooms & sauté until browned, about 5-7 minutes. Stir in remaining salt & pepper.
Add flour and combine well. Stir & cook for 1 minute.
Slowly stir in vegetable broth and bring to a simmer. Add Worcestershire sauce. Lightly simmer for 5-7 minutes until gravy thickens up.
Taste for salt and add more as needed.
Place the potatoes in a large pot, and cover with cold water (1-2 inches over potatoes). Add two teaspoons of salt to the water. Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are very tender & easily pierced with a pairing knife or fork, with no resistance when falling off. About 25-30 minutes.
Drain potatoes well, and place back in pot. Return pot to stove. Over low heat, mash potatoes for 1-2 minutes, to let the steam escape.
Now add butter, ¼ cup milk salt & pepper. Mash until smooth & creamy. Add an additional ¼ cup of milk at a time, as needed. *You might not need all the milk. Be careful, because too much milk can make the potatoes soupy.
Taste for salt and add as needed. Enjoy!
*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together.**Worcestershire isn't typically vegan, but there are vegan versions to choose from. I purchase Annie's Organic Vegan Worcestershire Sauce or The Wizard's Organic Worcestershire Sauce and there are others on the market. Make sure to read the labeling before purchase. *** Potatoes: Keep potatoes all close to the same size, for even cooking. Larger ones can be cut in half to match the smaller ones. Peel if preferred. *Keep mashed potatoes in a warm oven, until ready to serve.*If you're making these potatoes the day before, take them out of the fridge one hour before cooking time and set on the counter. Reheat at 350 F for 20-30 minutes, until thoroughly heated. Add a few pats of vegan butter, if needed.*Mushroom Gravy Add-Ons: This mushroom gravy is delish just like this, but if you want to get fancy, you can add a pinch of thyme to the mushrooms. You can also add a teaspoon of nutritional yeast to the broth for a creamier flavor.*Mashed Potato Add-Ons: To kick things up even more, you can add Roasted Garlic to the mix. Just mash 4-5 cloves into the potatoes. Vegan sour cream is delicious, too. Replace with the milk, or use half of each. Add a little bit at a time as needed, to avoid runny potatoes. Full-fat coconut milk is another great replacement. Shake can well before using.