1 1/2 lbs. purple potatoes
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
3 Tbsp. milk
Peel potatoes and cut into quarters. Cook, uncovered, in a small amount of boiling water for 15 minutes or until tender; drain. Mash with a potato masher or fork. Add thyme, salt and pepper. Gradually beat in milk to make light and fluffy, adding extra milk if necessary.