In a frying pan or skillet, on low medium heat, add oil and garlic cloves and slowly cook until soft and comes to a translucent light golden-brown color.

Rinse and peel yellow potatoes. Cut into 1-2 inch cubes.

Place potatoes in a large pot and fill with enough water to cover them.

Over high heat, bring the water to a boil and then reduce heat to a simmer to cook potatoes for 30 minutes or until they are fork tender.

At the same time, in another pot, add vegetable stock and vegan butternut squash soup. Stir until combined and gently heat to a simmer. Set aside to let cool.

Drain water and shake off excess liquids.

Place potatoes in a bowl and add roasted garlic. Using a food mill, hand/stand mixer or a fork, mash potatoes until smooth or desired consistency.

Add butternut squash soup mixture, rubbed sage, salt, and black pepper to mashed potatoes. Fold together until smooth and creamy.

To serve, place mashed potatoes in a serving dish or platter, drizzle olive oil and garnish with thyme leaves.