1 large bulb kohlrabi, peeled and diced
8 Yukon Gold potatoes, diced
1 large garlic scape or 3 cloves green garlic, minced
1/2 cup heavy cream
4 Tbsp. butter, unsalted
1/2 cup parmesan cheese
Salt and pepper, to taste
Pre-heat oven to 400°F. Place diced kohlrabi in a large pot. Cover with water and a tablespoon of salt, and bring to a boil over high heat. Boil for 10 minutes. Add potatoes and garlic and boil until tender, about 10-15 minutes. Drain and return to the pot.
Using a potato masher, smash kohlrabi and potatoes together. The mixture should be rustic, not smooth. Add cream, butter and half the cheese until well combined. Season to taste with salt and pepper. Place mixture in a baking dish and top with remaining parmesan cheese. Bake until golden brown on top, about 30 minutes.