Peel and chop your potatoes into 1 inch cubes.
In a large pot, add in your potatoes , 2 TBSP of salt and cold water so that your potatoes are fully submerged. Bring up to a boil. Cook your potatoes until they are soft and fork tender, about 15-25 minutes. You should be able to poke them with a fork and they should slide off without effort.
Strain the water off your potatoes and put them back into the hot pot so that they can steam dry while you gather your ingredients.
Add in your dry herbs (sage and thyme), minced garlic and a tsp of salt.
Pour in 2 cups of cashew milk, 2 TBSP of olive oil and mash your potatoes until they reach your preferred consistency. If needed, continue to add in cashew milk 1/4 cup at a time until they are creamy. Taste and season with more salt if desired. *be careful not to over mash or mix your potatoes to keep them fluffy and soft. *if you are not serving right away, see notes in my blog about making ahead, reserve 1 cup of cashew milk
Once they are creamy to perfection, add to your serving bowl and garnish with another heavy drizzle of olive oil and fresh herbs.