Chunky Jerusalem Artichoke and Potato Mash

Chunky Jerusalem Artichoke and Potato Mash
Photo by Marcus Nilsson


  • 3 tablespoons butter
  • 1 tablespoon coarse kosher salt
  • 1 pound russet potatoes
  • 1 pound Jerusalem artichokes

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 p...

View full recipe at Epicurious


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