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Garlic Scape Mashed Potatoes
By Chef Tom Fraker


2 pounds Yukon Gold Potatoes peeled and cubed 
5 tablespoons Unsalted Butter 
1/2 cup Heavy Cream 
3/4 cup Garlic Scapes chopped small 
Salt and Pepper to taste 


In a large pot, boil the potatoes in salted boiling water until fork tender. 

When cooked, drain and mash. Heat the butter until melted and add the cream and garlic scapes. 

Cook on medium heat until hot. Slowly add to the potatoes while stirring to incorporate. 

Mix until smooth and season with the salt and pepper.


I like to garnish the plate with some chopped scapes (the green part). It adds a little color to the finished dish.