Chef Arron's Smashed Potatoes

The star of the show is the smashed potatoes with grilled Ontario scapes, fresh Ontario peas that are gently boiled, Kozlik's mustard finished with butter, lemon and cream.

Smashed Potatoes

1 lb of mini potatoes tossed in olive oil and salt and pepper

Place potatoes in tinfoil, single layer, tightly sealed. Place on bbq at 450 and cook for 45 minutes to 1 hour. They need to be soft but not mush, don't overcook them! 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.

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 (the cream makes it more creamy)

Salt, to taste

Pepper, to taste

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. 

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! Once shucked, cook them in a small pot of boiling water for just 2 minutes, strain off and let them cool.

Now comes the fun part! Let's make sure everything is ready to go. Using a stand mixer or a handheld electric whisk add potatoes and turn on speed one, just break them up. Next add chopped scapes and peas until just combined. Now add the butter, warm cream, mustard, lemon juice and salt & pepper. 

Serve with BBQ ribs and asparagus for one of Chef Arron's favourite summer time meals!