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.
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).
Ingredients
Print Recipe
Pin Recipe