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.
Keep the display on
Notes
Use the peels from the vegetables to make crispy chips.
The recipe for potato peel chips can be found here, and the recipe for Jerusalem artichoke chips can be found here.
