Recipe for jerusalem artichoke mash
Potatoes are fantastic for mash, and if you add a portion of Jerusalem artichokes to the mash, you’ll get a lovely and slightly lighter mash.
There was a bit too much olive oil in the mash for our taste, so next time we will reduce the amount a bit.
Feel free to save the potato peels and make a batch of crispy chips (see recipe in the note). It’s easy – and they taste great!
Ingredients
- 350 gram Jerusalem Artichokes
- 300 gram Potato
- 91 gram Olive Oil maybe slightly less
- Spices salt and pepper
Instructions
- Peel potatoes and Jerusalem artichokes - optionally save the potato peels for chips!
- Place the vegetables in a pot and add water until it covers 3/4 of the contents.
- Boil the Jerusalem artichokes and potatoes without a lid until the water has reduced to about 1 dl and the potatoes and Jerusalem artichokes are tender – this takes approximately 25 minutes.
- Remove the pot from the heat and add the olive oil.
- Mash the potatoes and Jerusalem artichokes with a wooden spoon or a whisk.
- Season generously with salt and pepper.
- Serve with, for example, stews and casserole dishes.