Fill a medium sized pot with water and bring it to a boil.
While the water is heating on the stove, peel and chop the potatoes into cubes.
Once the water is boiling, place the potato cubes in the water and lower the heat to gently boil with the lid on until easily pierced with a fork (approximately 10 minutes depending on the size of your cubes).
Drain the water from the pot and start mashing the potatoes just a little.
Add the almond milk and vegetable broth and continue mashing until evenly mixed. A masher will work, but I use an electric beater to really whip them up.
Add the Dijon mustard, garlic powder, and dill weed. Continue mashing until fully mixed.