Garlic and Herb Oil Mashed Potatoes

1: Peel potatoes and reserve about half of the peels.

2: Quarter the potatoes and add to a large stock pot with 2 tbsp salt.

3: Cover potatoes with cold water by 3-4 inches and bring to a boil.

4: Remove the lid and simmer until fork tender, about 15 minutes.

5: Strain potatoes and set aside.

6: Slice the reserved potato skins as thinly as possible, aiming for about 1-1 ½ cups of ribbons.

7: Add herbs to a medium-sized heat-safe bowl and set aside.

8: Add olive oil and garlic to a small skillet, turning the heat to medium.

9: Gradually fry the garlic until it is light golden brown, then remove with a slotted spoon and set aside on a paper towel-lined plate.

10: Add potato skins to hot oil and fry until golden and crispy, about 2-4 minutes, then remove and set aside with garlic.

11: Carefully pour about ½ cup of hot frying oil into the bowl with the herbs and allow to cool for 10 minutes before stirring in the garlic chips.

12: Run potatoes through a potato ricer or mash with a potato masher.

13: Add in dairy free cream cheese and almond milk, mixing until smooth.

14: Season to taste with salt and pepper and transfer to a serving dish.

15: Top potatoes with garlic and herb oil, potato skins, and another drizzle of oil.

16: Finish with flaky sea salt before serving.