Ingredients
400g Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
400g potatoes, peeled, cut into 5cm pieces
1 tablespoon coarse sea salt
3 tablespoons butter
400g Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
400g potatoes, peeled, cut into 5cm pieces
1 tablespoon coarse sea salt
3 tablespoons butter
Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add salt. Bring to boil; reduce heat and boil gently until vegetables are tender when pierced with a 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.
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