Begin by peeling the skin off of the 3 russet potatoes.
Add water to a large saucepan and place over the stove on medium heat.
Bring the water to a boil and place the 3 russet potatoes into the water.
Allow the potatoes to boil for about 20-30 minutes until they start to become soft.
While the potatoes are boiling begin to roast the shallot of garlic. Place the shallot onto a cookie sheet and roast in the oven for about 5 minutes on 350 degrees, then remove from the oven.
Once the potatoes are soft, drain the water from the saucepan, and place the 3 russet potatoes into a large mixing bowl.
Using a whisk begin to mash the potatoes.
Add the 1/2 cup of unsweetened almond milk into the large mixing bowl. Mix the almond milk and potatoes together.
Combine the shallot of garlic, 1 tablespoon of vegan butter, 1 teaspoon of ground parsley, 1 teaspoon of ground pepper, and 1/2 teaspoon of sea salt.
Mix all the ingredients in the bowl until the mashed potatoes are a soft creamy texture. Serve and enjoy!