Preheat oven to 350℉/180℃. 


In a small dish, add the Extra Virgin Olive Oil and Smoked Paprika powder; mix well. 


Place the four whole cloves of Garlic (peeled) and Thai Chili Pepper onto a sheet of foil, add the Extra Virgin Olive Oil and Smoked Paprika mixture.

Make sure the Garlic and Thai Chili Pepper are well coated, wrap foil around the contents, and place on a baking sheet in oven. Roast for 20-25 minutes, until both the Garlic and Chili Pepper are tender when pierced with a fork. Once roasted, keep the foil closed to help further soften. 


Wash the Yellow Fleshed PEI Potatoes, and roughly chop (skin on) into 1-2 inch pieces. Place in a large saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer until tender, about 20- 25 minutes. 


Once you can easily pierce with a fork, strain and put PEI Potatoes back into the saucepan. 


Once the Garlic and Chili Pepper are roasted and soft to the touch, transfer the Chili Pepper from foil onto a cutting board.


Remove the stem and, using the back of a spoon, squeeze out the flesh. Discard the skin and add the Chili Pepper and roasted Garlic to the strained PEI Potatoes. 


Cover pot with lid to allow to infuse with flavour. 


Warm the Almond Milk and add to the saucepan. 


Season with Salt and Pepper, and mash the PEI Potatoes, Garlic and Chili Pepper until you reach the desired consistency (add additional Almond Milk if you wish).


Top with your favourite fresh herbs or serve as is!