Jerusalem Artichoke and Potato Mash

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

This is not quite a puree — at least not in the way that French cuisine understands the term. The English version of puree is called mash: mashed vegetables with lumps and even with the skin on.

Ingredients

Jerusalem Artichoke - 15.9 oz
Potato - 15.9 oz
Ocean salt - 1 tablespoon
Butter - 2 spoons

Step by Step guide

Step 1

Thoroughly wash the Jerusalem artichokes and scrape off the eyes with a table knife, then cut them into pieces measuring 2–4 centimeters. Cut the potatoes in the same way, preferably peeling them first. Place the vegetables in a pot, cover with water so that it fully submerges the cubes, add salt, and cook over low heat for about eighteen minutes, or until they are tender and a knife easily pierces (and comes out without difficulty) any of them.

Step 2

Drain the water, leaving half a cup behind. Return the vegetables to the pot and mash them with a potato masher, gradually adding some of the cooking liquid. The result should be a slightly chunky mixture with small pieces of potato and sunchoke. Then, stir in the butter and season to taste with ground black pepper.