Jerusalem Artichoke & Potato Mash

This is no ordinary mash. Mixing creamy potatoes with earthy, nutty Jerusalem artichokes takes things to a whole new level. It’s comforting, rustic, and just a little bit fancy – the perfect side for roast dinners, grilled veg, or anything that needs a little buttery love.

Ingredients

• 500g Jerusalem artichokes (unpeeled, scrubbed, cut into 2–3cm pieces)
• 500g potatoes (peeled, cut into 4cm chunks)
• Salt & pepper
• 3 tbsp butter (plus extra if you’re feeling indulgent)

Method

1. Get boiling
Add the Jerusalem artichokes and potatoes to a large pot. Pour in enough cold water to cover them well, and add 1 tablespoon of salt.

2. Cook until tender
Bring the pot to a boil, then reduce the heat to a gentle boil. Cook for around 16 minutes, or until both the potatoes and artichokes are tender when poked with a knife.

3. Drain (but save a splash!)
Drain the veg, but set aside a little of the cooking water – it helps with the mash texture later.

4. Mash it up
Return everything to the pot and mash to your preferred texture, adding the reserved cooking water a splash at a time until you reach a chunky, rustic mash.

5. Butter and season
Stir in the butter, season generously with salt and pepper, and give it a final mix. Add more butter if your soul needs it (it probably does).