5 lb. (2.5 kg) Yukon Gold potatoes, peeled and cut into 1-inch (2.5-cm) chunks
6 large garlic cloves, smashed
1 Tbs. chopped fresh thyme or 1 tsp. dried thyme, plus fresh thyme leaves for garnish (optional)
1 to 2 cups (8 to 16 fl. oz./250 to 500 ml) whole milk, warmed
1 cup (2 sticks) (8 oz./250 g) unsalted butter, melted
1/2 cup (4 oz./125 g) crème fraîche
1 Tbs. kosher salt
1 tsp. freshly ground pepper
Kosher salt and freshly ground pepper
Flaky sea salt
Instructions
In a slow cooker, combine the potatoes, 1 cup (8 fl. oz./250 ml) water, the garlic and thyme.
Cover and cook until the potatoes are tender when pierced with a knife, 3 to 4 hours on the high setting or 6 to 7 hours on the low setting, stirring the potatoes gently every hour.
Using a potato masher, mash the potatoes until smooth. Add 1 cup (8 fl. oz./250 ml) of the milk, the butter, crème fraîche, kosher salt and pepper and stir to combine. Stir in more milk, 1/3 cup at a time, as needed to reach the desired consistency.
Sprinkle lightly with flaky salt and garnish with thyme leaves. Serve immediately or keep warm in the slow cooker until serving. Serves 8 to 10.
Williams Sonoma Test Kitchen
Ingredients
5 lb. (2.5 kg) Yukon Gold potatoes, peeled and cut into 1-inch (2.5-cm) chunks
6 large garlic cloves, smashed
1 Tbs. chopped fresh thyme or 1 tsp. dried thyme, plus fresh thyme leaves for garnish (optional)
1 to 2 cups (8 to 16 fl. oz./250 to 500 ml) whole milk, warmed
1 cup (2 sticks) (8 oz./250 g) unsalted butter, melted
1/2 cup (4 oz./125 g) crème fraîche
1 Tbs. kosher salt
1 tsp. freshly ground pepper
Kosher salt and freshly ground pepper
Flaky sea salt