Garlic Scape Mashed Potatoes with Homestyle Peppercorn Gravy

AS SEEN ON GLOBAL NEWS MORNING – Thanksgiving is the ultimate celebration of side dishes, and these buttery, creamy and tangy mashed potatoes are so indulgently delicious it will have you craving more. 

Did you know that Ontario Potato Growers produce over 750 million pounds of potatoes each year? Ontario grows all types of potatoes including Russet, Red, Yellow and Round White and they are available 12 months of the year. Look for the Foodland Ontario logo or any other marketing on the bag that indicates the potatoes were grown by Ontario Producers and support local!

Makes: 6 servings 

Ingredients 

1 tsp (5 mL) fine sea salt 

2 large Ontario russet potatoes, peeled and cut into 1-inch pieces 

2 large Ontario yellow or white round potatoes, peeled and cut into 1-inch pieces 

2 tbsp (30 mL) unsalted butter 

½ cup (125 mL) 35% heavy cream 

¼ cup (60 mL) Parmigiano Reggiano 

2 tbsp (30 mL) pickled or fermented garlic scapes 

Fine sea salt to taste 

Put the potatoes in 2-quart (2 L) pots with cold salted water, place over medium-high heat, bring up to a boil. Cook for about 10-12 minutes or an inserted knife meets minimal resistance. Drain, return pot with potatoes over low heat, let dry for 1 minute. 

Mash the potatoes, add butter, cream, and continue mashing to preferred consistency. 

Stir in the Parmigiano Reggiano cheese, and pickled garlic scapes. Season to taste with salt if necessary and transfer to a platter to serve at once with a side Homestyle Peppercorn gravy. 

Tip: If you can’t find pickled garlic scapes, purchase pickled or fermented garlic cloves. Mash 4 cloves with 2 tsp of fresh parsley, fold in the mashed potatoes. 

Home-Style Peppercorn Gravy 

Makes: 1 L 

Ingredients 

1 cup (250 mL) duck fat or canola oil 

1 cup (250 mL) all-purpose flour 

¼ cup (60 mL) roast chicken, bacon, or turkey drippings 

4 cups (1 L) chicken stock, heated 

1 bay leaf 

1 tsp (5 mL) coarsely ground tri-color peppercorns 

Salt to taste 

In a 2-quart (2 L) pot, heat oil over medium heat. Add flour and stir continuously, for about 12-15 minutes, to make a silky dark brown roux. 

Stir in drippings. Carefully add stock (being mindful of hot steam), add bay leaf and bring to a boil. Reduce heat to simmer until gravy coats back of a spoon. 

Add peppercorns and season with salt to taste. Keep warm until ready to serve.