1
Wash and dry produce.
Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Place in a large pot with a few thyme sprigs (you’ll use the rest in step 3) and enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
Keep covered off heat until ready to mash.