Chunky Jerusalem Artichoke And Potato Mash Recipes

Steps:

• Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water. Set over high heat and bring to a boil. Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife. Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper. Process for 10 to 15 seconds, or until a smooth puree is formed. Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving.

Steps:

• Peel Jerusalem artichokes and cut into 2-inch pieces. Peel potatoes and cut into 3/4-inch pieces. In a 5-quart kettle combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2 inches and simmer until vegetables are tender, about 25 minutes. Drain vegetables in a colander and return to kettle. With a potato masher mash vegetables with butter and salt and pepper to taste until smooth. Vegetables may be made 3 days ahead and chilled, covered. Bring vegetables to room temperature before reheating, covered.

Steps:

• Place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 15 mins or until tender, then drain. Return to pan and add butter, milk and some seasoning. Mash until light and fluffy. Stir in the parsley.
• While the potatoes are cooking, pat the artichoke slices dry with kitchen paper. Heat the olive oil in a medium frying pan. Cook the garlic for 1 min, then add the artichoke hearts and some seasoning. Cook for 5 mins until golden and crisp. Mash the cooked artichokes into the potatoes, reserving a few for the top, and warm through again on low heat until piping hot. Serve with the rest of the artichokes on top.