Jerusalem Artichoke and Potato Mash

  • 500g Jerusalem artichokes, unpeeled, scrubbed, cut into 2 - 3cm pieces
  • 500g potatoes; peeled, cut into 4cm pieces
  • Salt & Pepper
  • 3 TBSP butter
  1. Put jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon of salt.
  2. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife (around 16 minutes)
  3. Drain, while keeping some of the cooking liquid aside.
  4. Return vegetables to pot and mash, add some of the cooking little by little until a chunky mash texture forms.
  5. Stir in butter. Season to taste with salt and pepper. (Add more butter if you fancy - you can never have too much!) Serve & enjoy!

Leave a comment

Please note, comments must be approved before they are published