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Put the potatoes and onions in a large saucepan. Add the broth and enough water to cover. Bring the liquid to a boil and cook for 15 to 20 minutes, or until the potatoes are fork tender.
Drain the potatoes and onions, and return them to the pan (off the heat). Add the garlic, and let the potatoes sit for 5 to 10 minutes to evaporate excess liquid.
Mash the potatoes, onions, and garlic with a potato masher.
Lightly heat the dairy-free milk alternative, but do not boil it.
Add the warm milk alternative, nutritional yeast, butter alternative, herbs (if using), and salt. Mash with a fork for fluffier potatoes, with the potato masher for creamier rustic potatoes, or with a hand mixer for creamy potatoes. Be careful not to overmix.
Taste and add more salt, pepper, and milk alternative as needed to get your desired taste and consistency.