Ingredients

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For the Potatoes

4 lb German Butterball (or Yukon Gold) potatoes, scrubbed

1 head garlic, divided

5 sprigs thyme

2 tsp black peppercorns, lightly crushed

1¼ cups (2½ sticks) unsalted butter

4 cups (or more) whole milk

1 Tbsp kosher salt (or to taste)

1 lemon (zest half for potatoes, save half for topping)

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For the “Crispety Cruncheties” Topping

2 slices (about 2½″ thick) country-style bread, torn into 1″ pieces

2 cups kettle-style potato chips (such as Cape Cod), lightly crushed

4 Tbsp unsalted butter

Kosher salt and freshly ground pepper, to taste

Leaves from 3 sprigs thyme

1 tsp hot smoked Spanish paprika

⅓ cup chopped parsley

Zest from remaining half lemon

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1. Roast the Potatoes

   Preheat oven to 400 °F.

   If using German Butterballs: Place on rimmed baking sheet (or cast-iron skillet) and roast, turning halfway through, until tender (about 45–50 min).

   If using Yukon Golds: Cover sheet with foil and roast until very tender (about 80–95 min).

2. Infuse the Milk and Butter

   Remove 4 garlic cloves and set aside for topping. Cut remaining garlic head in half crosswise.

   In a medium saucepan, combine halved garlic head, thyme sprigs, crushed peppercorns, 1¼ cups butter, 4 cups milk, 1 Tbsp salt, and zest from half the lemon.

   Bring to a simmer over medium-high heat, then remove from heat, cover, and let sit 30 minutes.

3. Mash the Potatoes

   When potatoes are done, peel while hot (use a towel to hold them).

   Pass through a ricer or food mill into a large pot (or mash by hand).

   Reheat infused milk mixture and strain through a fine sieve into the pot with potatoes.

   Whisk over medium heat until smooth, bubbly, and creamy. Taste and adjust salt. Keep warm.

4. Make the Crispety Cruncheties Topping

   In a skillet, melt 4 Tbsp butter.

   Add bread pieces and cook until toasted and crisp.

   Add crushed potato chips, thyme leaves, paprika, lemon zest, parsley, salt and pepper.

   Toss until everything is golden and crisp. Remove from heat.

5. Serve

Spoon mashed potatoes into a serving dish.

Top generously with the Crispety Cruncheties.

Serve immediately so the topping stays crisp.