Chunky Jerusalem Artichoke and Potato Mash

by Ooooby Crew


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.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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