Set one quart of salted water to boil, then chop the potatoes (optionally peel them beforehand) into ½" pieces of roughly the same size.

Once the water is at a roiling boil, add the potatoes and lightly boil them with the lid slightly askew for roughly 15-20 minutes (I recommend setting a timer). Some people say to add the pieces to cold water when boiling potatoes for mashed potatoes, but I've made them both ways and noticed no difference in the doneness of the potatoes, so cook as desired.

While they cook, chop and then sautée your garlic cloves in avocado oil until softened, and set aside the infused oil on a cool burner. You'll know your potatoes are cooked once they're soft enough to pierce through with a fork.

Once cooked, drain the potato pieces and put them in a large bowl (do NOT use a blender or food processor, or you'll ruin the texture), scrape in the oil and garlic, then add the salt and coconut milk and mash everything until fluffy.

Leave some small chunks, if that's what you prefer, but be careful not to stir too much or you'll activate the potato starch, of which there's even more in purple sweet potatoes, and make your mashed potatoes into a very nice glue. Your potatoes are now ready to eat and top with chopped spring onion, chives, or parsley for a touch of color.