This if my first year working with garlic scapes. I have been intimidated by them when I’ve seen them at farmers markets in year’s past, but as I received some in my local box this year I felt challenged to learn how to use these perfectly edible (and as it turns out perfectly delicious!) early summer vegetable. Teamed with some green onion, butter and sour cream, you’ve got the makings of some very tasty mashed potatoes!
Garlic Scape Mashed Potatoes
makes 2-3, easily doubled
10 new red potatoes
3 garlic scrapes
2 large green onions (whites and greens both)
4 tablespoons butter
½ cup sour cream
salt and pepper to taste
1. Scrub, but do not peel, your potatoes. Cover with salted water in a large pot and boil until tender but not mushy.
2. While potatoes are boiling, dice fine your garlic scrapes and green onion (in fact, after I made this recipe I wish I had put them in the food processor, but a fine dice works nice, too).
3. In a medium sauce pan, melt one tablespoon of butter over medium heat and saute the scrapes and onions until nice and tender, about 10 minutes.
4. When your scrapes are tender, remove the pan from heat, and add the remaining 3 tablespoons of butter to the pan to allow it to melt.
5. When the potatoes are tender, drain and put them in a large mixing bowl. Pour the scrapes/melted butter combination over the potatoes.
6. Add sour cream, and, using your electric mixer, whip the potatoes well. Taste and add salt and pepper to your taste, and mix again.
I served these with baked chicken and Strawberry Salad on the side- a delicious early summer meal! I hope you have an opportunity to cook with garlic scrapes soon, including this great potato recipe. Enjoy!
-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife
photo credit: Nicole Marsh-Mueller