Silky white sweet potatoes get mashed into something downright luxurious here, thanks to a garlic-infused olive oil and a pour of full-fat coconut milk that turns the whole pot creamy and rich. Fresh rosemary and thyme steep right into that warm fat before it hits the potatoes, so every bite carries deep, herby flavor instead of relying on anything dairy-based for its richness. A scattering of chives on top adds a fresh, sharp bite that cuts through the creaminess perfectly. It comes together in one pot with minimal fuss — boil, mash, stir, serve — making it an easy side to build a whole plant-based spread around. This one's a genuinely satisfying, comforting mash that fits neatly into a vegan menu without missing a beat.
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Place the white sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the potatoes are completely tender and a fork slides through a chunk with no resistance.
While the potatoes cook, warm the olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as garlic can brown quickly.
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