2 medium organic russet potatoes, peeled and cut into 1-inch chunks
8 large organic carrots, peeled, and then peeled into long strips with a vegetable peeler
1 c. organic, no sugar added plain Greek yogurt
3/4 c. low-sodium vegetable stock, warmed
freshly ground black pepper
Preheat oven to 425°F.
Place garlic in sheet of tin foil; drizzle with 1 teaspoon oil. Wrap tightly and roast until very tender, about 45 minutes.
Turn down oven to 350°F. Line baking sheets with parchment paper.
Pour remaining oil into small saucepan with thyme sprigs. Heat over medium heat until oil is warm, then remove from heat and let steep for 10 minutes to infuse oil. Strain and discard thyme.
Melt butter in medium sauté pan over medium-low heat. Add onions, sprinkle with sugar and sauté until caramelized, stirring occasionally, about 25 minutes.
Meanwhile, put potatoes in a pot and cover by 1 inch with lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain and return to pot.
Toss carrot strips with 2 tablespoons thyme oil. Lay in a single layer on baking sheets and roast until browned and crisp, about 10 minutes, rotating sheets halfway through.
Immediately sprinkle lightly with salt, and let sit to cool completely and harden, about 20 minutes.
Blend yogurt with 1/2 teaspoon salt, roasted garlic cloves and caramelized onions in blender. Pour into potatoes and mash together with masher until combined. Pour in remaining thyme oil and stock and stir with wooden spoon until smooth and combined. Season with salt and pepper. Garnish with thyme leaves and serve with carrot chips.