Adding garlic to the mix when the potatoes are cooking is a game-changing move! Just mash them together with the potatoes when it's time. Make the potatoes vegan by leaving out the labneh and replacing with a little more oil or almond milk to smooth out the potatoes.
Peel your potatoes, cut them into large chunks, and get them into water right away, otherwise they’ll turn brown.
In a large pot, cover the potatoes and the garlic with cool water. Salt the water with 3 teaspoons of salt. Bring to a boil and cook over medium high heat the potatoes are tender and a sharp knife tip inserted into them meets no resistance, 20-25 minutes.
Drain the potatoes. Be sure to get every breath of water out of them by placing the drained potatoes in their pot, then back on the warm burner to let any remaining water steam off. Do this quickly and stay close though, to be sure the potatoes don’t start to brown.
Using a potato masher (or a ricer or hand mixer if you’re after ultra-smooth), mash the potatoes with the garlic and lemon juice, a couple of tablespoons of olive oil, and laban. Taste and add more lemon, oil, and/or laban to get the potatoes to the consistency you enjoy. Taste and season with salt.
Spread the potatoes in a shallow dish or spoon into a bowl. Drizzle with the chili oil and serve immediately.