Soft, creamy, and non dairy – these mashed potatoes get an extra zing with garlic infused olive oil and fresh thyme. A perfect side dish on any day of the week, this is a happy favorite.
- 6 Yukon Gold potatoes, peeled, and cut into 1″ chunks
- 1 tsp + 1⁄4 tsp salt
- 6 tbsp olive oil
- 3 garlic cloves, minced
- 1⁄8 tsp pepper
- 1 tsp fresh thyme leaves
Place potatoes in a pot and add enough water to cover the potatoes. Add the salt, cover and bring to a boil. Reduce heat to simmer, and cook covered, until the potatoes are tender (you can test by trying to pierce with a fork), about 7-10 minutes.
Drain, reserving the liquid. Mash the potatoes or use an immersion blender, adding the reserved water as needed to reach desired creamy consistency. Transfer to a bowl.
Heat oil in the pot, add the garlic and sauté until golden, about 2 minutes. Mix the garlic oil, 1⁄4 tsp salt, pepper, and thyme with the potatoes and serve.