Makes 4 – 6 servings
(If you have fresh thyme, add a sprig to the scapes while they are simmering and remove the stem when the scapes are tender.) This is terrific with roast chicken or as a bed for poached eggs. Shape leftover potatoes into cakes and fry gently in butter and oil until browned on both sides – also great topped with poached eggs.
8–10 scapes, trimmed and chopped fine
1 tablespoon olive oil
2 tablespoons butter
1.5 pounds new potatoes, scrubbed
Half cup cream or milk
Salt and freshly ground black pepper
Put the scapes, oil, and butter into a sauce pan over medium heat. Reduce the heat and simmer gently, covered, for about 10 minutes or until tender. Set aside, covered. Cook the potatoes in boiling water until tender and pour off all but a cup of the water. Peel if desired. Mash potatoes to a chunky puree with remaining water with a fork or whisk, and add the cream, stirring over medium heat. Stir in the scapes and season with salt and pepper.