Ingredients
1 lb of mini potatoes tossed in olive oil and salt and pepper
1 handful garlic scapes, trimmed
1 cup of shucked fresh Ontario peas
1 tbsp Kozlik's mustard (sweet and smokey suggested)
Juice of 1/2 a lemon
1/2 a stick of butter (Yes, I know what you're thinking "Geez Arron that's a lot of butter..." You are right it is! But it makes it taste fantastic, so just trust me.)
1 cup warm 10% cream or milk
Salt
Pepper

Instructions
1. Place potatoes in tinfoil, single layer, tightly sealed.
2. Place on bbq at 450 and cook for 45 minutes to 1 hour.
3. They need to be soft but not mush, don't overcook them!
4. Take them out of the tinfoil and pop them back on the BBQ for 5-10 minutes to crisp up the skin and give them a smokey taste.
5. Toss the garlic scapes in a splash of olive oil, pinch of salt & pepper, pop them on a preheated grill. Don't be afraid to get some colour on them. Chop them up and set aside.
6. You will want to shuck your fresh Ontario Peas ahead of time, but it's a fun thing to get the kids involved in doing!
7. Once shucked, cook them in a small pot of boiling water for just 2 minutes, strain off and let them cool.
8. Using a stand mixer or a handheld electric whisk add potatoes and turn on speed one, just break them up.
10. Next add chopped scapes and peas until just combined.
11. Now add the butter, warm cream, mustard, lemon juice and salt & pepper.

Best paired with MF Own Kansas City BBQ ribs, finished on wood fire and garnished with chopped mixed nuts and Ontario Asparagus with olive oil, salt and pepper and finished with a squeeze of fresh lemon.

Enjoy!