5 medium-sized russet potatoes, peeled, washed – cut in 1-2 inch chunks for boiling
1 medium-sized sweet white onion, finely chopped
3 cloves of garlic
2-3 tbsp. extra virgin olive oil
1 tbsp. fresh thyme
2-3 tbsp. nutritional yeast
1 heaped tbsp. vegan butter
season to taste
dash of lemon
2 tbsp. plant-based milk
To garnish, drizzling of oil and dash of fresh thyme!
Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
Into a cast iron skillet add a dash of olive oil and cook your onions, garlic and thyme on low-medium heat till caramelized, fragrant and tender. This may take as long as it takes to cook the potatoes. Stir often to avoid burning. The slower you cook these the better. Be patient.
Into a high-speed blender add your strained potatoes, onion + garlic mixture and the rest of your ingredients. Using a blender tamper push the ingredients down and blend for around 1 minute or until perfectly smooth. Add more milk, 1 tbsp. at a time if your blender is finding it hard to reach that consistency.
Serve hot with a drizzle of oil and dusting of fresh thyme!