Garlic and Olive Oil Smashed Yukon Gold Potatoes

Who doesn't love a smashed potato? These were enhanced by liberal use of Rhode Island grown garlic. The potatoes (I used a mix of red skinned and yukon gold) were steamed, then added to a frying pan with sautéed garlic and fresh thyme. The people I was eating with are oil-adverse, so in place of the extra olive oil that was recommended to add at the end, I instead mixed in some warm milk. These were very flavorful, and enjoyed by all.