Ingredients
400g Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
400g potatoes, peeled, cut into 5cm pieces
1 tablespoon coarse sea salt
3 tablespoons butter
Chunky Jerusalem Artichoke and Potato Mash
by Ooooby CrewDirections
Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add salt. Bring to boil; reduce heat and boil gently until vegetables are tender when pierced with a knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper.
Can’t wait to get our box this week. Have really enjoyed all the produce from you.
— Pat
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