Potato – Jerusalem Artichoke – Puree

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g potato (s)
  • 250 g Jerusalem artichoke
  • 1 cup milk, hot
  • 2 tablespoon butter
  • salt
  • nutmeg
Potato – Jerusalem Artichoke – Puree
Potato – Jerusalem Artichoke – Puree

Instructions

  1. Peel the potatoes and Jerusalem artichoke and cook in a little salted water. Then drain off the water. Then add the hot milk with butter, salt and nutmeg. Mix or mash as needed. Serve hot as a side dish.
  2. Jerusalem artichoke gives the mashed potatoes a strong, somewhat earthy taste. So maybe use a little less Jerusalem artichoke on the first try (which, by the way, grows super and without any care in the garden and can be harvested all year round).

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