Best Mashed Jerusalem Artichokes Recipes

Mashed Potatoes with Jerusalem Artichokes and Chives image

Yield Makes 8 servings

Number Of Ingredients 7

2 tablespoons fresh lemon juice
1 1/2 pounds Jerusalem artichokes (sunchokes)
3 pounds russet potatoes, peeled, cut into 2-inch pieces
1 teaspoon salt
1/2 cup crème fraîche or sour cream
1/4 cup (1/2 stick) butter
6 tablespoons chopped fresh chives

Steps:

Fill large pot half full with cold water; add lemon juice. Peel artichokes, cut into 1-inch pieces and add to pot. Bring to boil. Cover and boil until artichokes are almost tender, about 20 minutes. Drain.
Return artichokes to pot. Add potatoes, salt, and enough water to cover vegetables; bring to boil. Cover and boil until potatoes and artichokes are very tender, about 25 minutes. Drain. Return vegetables to pot; set over low heat. Add crème fraîche and butter. Mash until mixture is almost smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium-low heat, stirring frequently.) Stir in chives. Transfer to bowl and serve.

Mashed Jerusalem Artichokes image

Yield Serves 6

Number Of Ingredients 6

3 1/2 pounds Jerusalem artichokes*
1 pound boiling potatoes
1 tablespoon salt
3 cups milk
3 tablespoons unsalted butter, softened
*available at specialty produce markets and many supermarkets

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.

Mashed Potatoes with Jerusalem Artichokes and Chives Recipe | Epicurious.com image

Provided by @MakeItYours

Number Of Ingredients 7

2 tablespoons fresh lemon juice
1 1/2 pounds Jerusalem artichokes (sunchokes)
3 pounds russet potatoes, peeled, cut into 2-inch pieces
1 teaspoon salt
1/2 cup crème fraîche or sour cream
1/4 cup (1/2 stick) butter
6 tablespoons chopped fresh chives

Steps:

Fill large pot half full with cold water; add lemon juice. Peel artichokes, cut into 1-inch pieces and add to pot. Bring to boil. Cover and boil until artichokes are almost tender, about 20 minutes. Drain.
Return artichokes to pot. Add potatoes, salt, and enough water to cover vegetables; bring to boil. Cover and boil until potatoes and artichokes are very tender, about 25 minutes. Drain. Return vegetables to pot; set over low heat. Add crème fraîche and butter. Mash until mixture is almost smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium-low heat, stirring frequently.) Stir in chives. Transfer to bowl and serve.