2. Place potatoes in a pot of cold water with olive oil, basil, rosemary, and cayenne. Bring to a simmer and cook for approximately 30 minutes, or until you can insert a knife easily into a potato.
3. Drain potatoes and pass them through a ricer.
4. Add soymilk, salt, and pepper, and mash with a potato masher.
FOR THE SAUCE: 1. In a saucepan, heat oil on low.
2. Cook garlic and onion until lightly brown. Add mushrooms and cook on low for 15 minutes.
3. Stir in tarragon and salt.
4. Pour sauce over potatoes.
5. Serve immediately.
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