Chunky Jerusalem Artichoke and Potato Mash

Ingredients for Chunky Jerusalem Artichoke and Potato Mash

• 450g Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces

• 450g russet potatoes, peeled, cut into 2-inch pieces

• 1 tablespoon coarse kosher salt

• 45ml butter

How to make Chunky Jerusalem Artichoke and Potato Mash

Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 120ml fuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.