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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)