Make and measure out vegetable broth (if using bouillon cubes or paste).

Melt the butter in a shallow pot over medium-low heat. 

When the butter is melted, slowly whisk in the flour until a thick roux forms.

Add in the broth very slowly while whisking, until you have what looks like a miso paste.

Finally, whisk in milk, soy sauce, and pepper. 

Let the gravy continue to cook over low heat, stirring periodically.

Wash and scrub the potatoes, and cut them into 1" cubes.

Combine two quarts of water with 1/4 cup kosher salt and bring to a boil over high heat.

Add in the chopped potatoes and let cook for 5 minutes, or until a fork slides easily through.

Drain the water from the potatoes.

Add the milk, butter, salt, and pepper into the pot and mash with a fork or immersion blender until your desire consistency is reached.

Serve topped with a generous helping of gravy, and enjoy!