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Categories:Viewed: 8 - Published at: 7 years ago
Ingredients
- 1 1/2 pounds fingerling or small yellow potatoes
- 4 tablespoons unsalted butter
- 1 1/2 cups thinly sliced green garlic
- 1/2 teaspoon thyme leaves
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
Method
- Cook the potatoes in a large pot of heavily salted boiling water for about 15 minutes, until tender.
- (The cooking time will depend on the size and type of potato.)
- When the potatoes have just cooled, crush them slightly on a cutting board with the heel of your hand or the back of a large spoon.
- Heat a medium pot over high heat for 1 minute.
- Add the butter, and when it foams, add the green garlic, thyme, 1/2 teaspoon salt, and a pinch of pepper.
- Cook 3 to 4 minutes, stirring with a wooden spoon, until the green garlic has softened.
- Add the potatoes, stirring and mashing them to incorporate all of the ingredients.
- Season with 3/4 teaspoon salt and cook another 2 to 3 minutes.
- Turn off the heat, cover, and leave the pot on the stove.
- When you are ready to serve the champ, make sure its hot, and then stir in the cream.
- Taste for seasoning.
