Jerusalem Artichoke and Potato Puree

Jerusalem Artichoke and Potato Puree.jpg


  • 3 pounds (1.5 kilograms) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1½ pounds (750 milligrams) Jerusalem artichokes, peeled and cut into ¾-inch chunks
  • 3/4 cup butter, melted
  • 3/4 cup whipping cream
  • Salt and freshly ground pepper


Place potatoes and artichokes in separate pots of cold salted water to cover. Boil potatoes for 10 minutes or until very tender, and artichokes for 20 minutes or until very soft. Drain well, combine potatoes and artichokes and place pot over low heat to evaporate any water clinging to vegetables. Remove from heat and mash.

Use an electric beater to beat in butter and cream, adding enough of each to make a soft purée. Season well with salt and pepper. To reheat, place over medium heat, stirring constantly.