6 Russet Potatoes
1 Olive Oil
6 Garlic Cloves
2 Yellow Onions
1/4 Skim Milk
1/2 Black Pepper
1 Fresh Thyme
Cook potatoes until fork tender (about 30 min.
While potatoes are cooking, heat olive oil in a medium skillet over medium heat.
Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min.
Drain potatoes, reserve 1/4 cup liquid.
Cool potatoes until you can handle them to slip off the skins.
Cut potatoes into quarters and return to the saucepan.
Add 1/4 cup potato water, milk, salt & pepper.
Heat mixture until heated through (about 5 min.
Mash potato mixture until smooth.,
Stir in onion/garlic & thyme.
Spoon potatoes into a serving dish; drizzle with butter and serve.