• 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

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 it’s hot, and then stir in the cream. Taste for seasoning.

Courtesy of LA celebrity chef Suzanne Goin.