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August 04, 2018

Jerusalem Artichoke and Potato Puree

August 04, 2018/ Lucy Waverman

Ingredients

3 pounds (1.5 kilograms) Yukon Gold potatoes, peeled and cut into 1-inch chunks
1½ pounds (750 milligrams) Jerusalem artichokes, peeled and cut into ¾-inch chunks
3/4 cup butter, melted
3/4 cup whipping cream
Salt and freshly ground pepper

Method

Place potatoes and artichokes in separate pots of cold salted water to cover. Boil potatoes for 10 minutes or until very tender, and artichokes for 20 minutes or until very soft. Drain well, combine potatoes and artichokes and place pot over low heat to evaporate any water clinging to vegetables. Remove from heat and mash.

Use an electric beater to beat in butter and cream, adding enough of each to make a soft purée. Season well with salt and pepper. To reheat, place over medium heat, stirring constantly.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Jerusalem Artichoke and Potato Puree

Ingredients

Method