Chunky Jerusalem Artichoke and Potato Mash

Name: Chunky Jerusalem Artichoke and Potato Mash
Yield: 4 servings
Ingredients: 1 1 pound Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces; 1 1 pound russet potatoes, peeled, cut into 2-inch pieces; 1 1 tablespoon coarse kosher salt; 1 3 tablespoons butter

From the kitchen of Carly

Earthy Jerusalem artichokes meet creamy potatoes in this deliberately chunky mash. Buttery and rustic, it's comfort food that actually tastes clean. Keeps well too, which means you can make it ahead and reheat without losing its soul.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
11 pound russet potatoes, peeled, cut into 2-inch pieces
11 tablespoon coarse kosher salt
13 tablespoons butter

Instructions

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 pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.