Mashed Potatoes With Jerusalem Artichokes And Chives Recipe Epicuriouscom

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ARTICHOKE MASHED POTATOES



Artichoke Mashed Potatoes image

I found this one web surfing and thought it sounded intersting, since I love both artichokes and potatoes. ;) It didn't specify the size of can for the artichokes, but this is what I found for average non-marinated - adjust to taste. ;)

Provided by Mommy Diva

Categories     Potato

Time 30m

Yield 6 1/2 cup servings

Number Of Ingredients 5

4 large idaho potatoes, peeled and quartered
1 (14 ounce) can artichoke hearts (non-marinated)
3 tablespoons butter
1/4 cup milk
salt & pepper

Steps:

  • Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork; Drain.
  • In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer.
  • Add potatoes and remaining butter and milk and mix until smooth.
  • Add salt and pepper to taste.
  • Enjoy! ;).

Nutrition Facts : Calories 279.9, Fat 6.5, SaturatedFat 4, Cholesterol 16.7, Sodium 279.6, Carbohydrate 50.9, Fiber 9, Sugar 2.6, Protein 7.7

JERUSALEM ARTICHOKES



Jerusalem Artichokes image

Number Of Ingredients 0

Steps:

  • Unfortunately, there's no way to unmush them. For now, you'll just have to make either mashed Jerusalem artichokes (just like you make mashed potatoes) or cream of Jerusalem artichoke soup (blend with some broth and cream). Next time, watch your chokes very closely, since they can turn mushy in the blink of an eye.
  • If the color bothers you, make them into soup or cover them with sauce. They do discolor quickly, so next time, cook or eat them immediately after cutting. If you want to prepare them in advance or eat them raw but not immediately, either toss them with an acidic dressing or soak them in acidulated water (water with lemon juice or vinegar in it). And don't cook them in an aluminum or iron pan, as both can cause discoloration.

CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH



Chunky Jerusalem Artichoke and Potato Mash image

Provided by Deborah Madison

Categories     Potato     Side     Vegetarian     Quick & Easy     Low Cal     High Fiber     Jerusalem Artichoke     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

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

Steps:

  • 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.

MASHED JERUSALEM ARTICHOKES



Mashed Jerusalem Artichokes image

Categories     Milk/Cream     Potato     Vegetable     Side     Easter     Vegetarian     Spring     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

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