Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.4 Kcal (751 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 606.39mg | 25% | |
| Potassium | 741.66mg | 16% | |
| Total Carbs | 28.72g | 10% | |
| Sugars | 8.31g | 33% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3mg | 17% | |
| Calcium | 25.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.61 Kcal (467 kJ) | ||
| Calories from fat | 32.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 9% | |
|---|---|---|---|
| Cholesterol | 9.5mg | 5% | |
| Sodium | 377.26mg | 25% | |
| Potassium | 461.43mg | 16% | |
| Total Carbs | 17.87g | 10% | |
| Sugars | 5.17g | 33% | |
| Dietary Fiber | 1.88g | 12% | |
| Protein | 2.4g | 8% | |
| Vitamin C | 5.6mg | 15% | |
| Iron | 1.9mg | 17% | |
| Calcium | 16.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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