Based on Bon Appetit's Mashed Potatoes With Crispety Cruncheties
Preheat oven to 425 F. Place potatoes on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender (about 80–95 minutes) and internal temperature reaches 210 F.
- 5 pounds Yukon Gold potatoes, scrubbed
Meanwhile, place in a large saucepan:
- 350 grams (25 tablespoons) butter
- 1 head of garlic, halved crosswise
- 6 sprigs thyme
- 10 grams black peppercorns, lightly crushed
- 30 grams kosher salt
- 1050 grams (5 cups) whole milk
- Zest of 1 large lemon (in large strips)
Bring mixture to a simmer over medium-high heat, stirring occasionally. Immediately remove from heat, cover, and let sit at least 30 minutes.
When potatoes are done, remove skins while they are very hot (hold with a kitchen towel), add to a 4-quart soup pot, and mash immediately.
Return garlic mixture to a simmer, then strain into pot with potatoes, discarding solids.
Set potato mixture over medium heat and whisk until liquid is incorporated and potatoes are very smooth and bubbling. Taste and season with more salt if needed.
Cover and refrigerate.
Preheat oven to 350 F.
Pulse in a food processor until finely chopped (about 15 seconds):
- 5 cloves of garlic
Add and process in long pulses until coarse crumbs form (about 1 minute):
- 2 1/2"-thick slices country-style bread, torn into 1" pieces
Add to breadcrumb mixture, and pulse just once or twice to combine:
- 2.5 cups kettle-style potato chips (such as Cape Cod)
Heat in a large skillet over medium heat until foaming:
- 5 tablespoons butter
Add:
- Breadcrumb mixture
- Kosher salt
- Freshly ground black pepper
Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute.
Transfer skillet to 350 F oven and bake, tossing every 5 minutes, until dark golden brown (about 15–20 minutes).
Meanwhile, combine in a small bowl:
- 4 sprigs thyme, leaves picked
- 1.25 teaspoon hot smoked Spanish paprika
- Zest of 1 large lemon, finely grated
Remove crumb mixture from oven and immediately toss in thyme mixture. Taste and season with more salt if needed. Let topping cool in pan.
Reheat over medium, whisking constantly and loosening with more milk if needed:
- Mashed potatoes
- Milk
Add:
- 1/3 cup chopped parsley
Transfer mashed potatoes to a large bowl and sprinkle topping over.
- Mashed potatoes
- Mashed potatoes topping
Preheat oven to 425 F. Place potatoes on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender (about 80–95 minutes) and internal temperature reaches 210 F.
- 3 pounds Yukon Gold potatoes, scrubbed
Meanwhile, place in a large saucepan:
- 210 grams (15 tablespoons) butter
- 1 head of garlic, halved crosswise
- 4 sprigs thyme
- 6 grams black peppercorns, lightly crushed
- 18 grams kosher salt
- 630 grams (3 cups) whole milk
- Zest of 1 lemon (in large strips)
Bring mixture to a simmer over medium-high heat, stirring occasionally. Immediately remove from heat, cover, and let sit at least 30 minutes.
When potatoes are done, remove skins while they are very hot (hold with a kitchen towel), add to a 4-quart soup pot, and mash immediately.
Return garlic mixture to a simmer, then strain into pot with potatoes, discarding solids.
Set potato mixture over medium heat and whisk until liquid is incorporated and potatoes are very smooth and bubbling. Taste and season with more salt if needed.
Cover and refrigerate.
Preheat oven to 350 F.
Pulse in a food processor until finely chopped (about 15 seconds):
- 3 cloves of garlic
Add and process in long pulses until coarse crumbs form (about 1 minute):
- 2 1/2"-thick slices country-style bread, torn into 1" pieces
Add to breadcrumb mixture, and pulse just once or twice to combine:
- 1.5 cups kettle-style potato chips (such as Cape Cod)
Heat in a large skillet over medium heat until foaming:
- 3 tablespoons butter
Add:
- Breadcrumb mixture
- Kosher salt
- Freshly ground black pepper
Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute.
Transfer skillet to 350 F oven and bake, tossing every 5 minutes, until dark golden brown (about 15–20 minutes).
Meanwhile, combine in a small bowl:
- 3 sprigs thyme, leaves picked
- 3/4 teaspoon hot smoked Spanish paprika
- Zest of 1 lemon, finely grated
Remove crumb mixture from oven and immediately toss in thyme mixture. Taste and season with more salt if needed. Let topping cool in pan.
Reheat over medium, whisking constantly and loosening with more milk if needed:
- Mashed potatoes
- Milk
Add:
- 1/4 cup chopped parsley
Transfer mashed potatoes to a large bowl and sprinkle topping over.
- Mashed potatoes
- Mashed potatoes topping