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Mash Up

Hey everyone.  Forgive me for posting a little early this week, but better early than never.

Now everyone knows that mashed potatoes are a staple at the traditional Thanksgiving dinner.  At Weiser Family Farms we obviously love potatoes.  In fact, we eat, sleep, and dream potatoes. But if you are looking to doll up your mashed potatoes this year, don't worry we have got your back.

Why not add some Jerusalem Artichokes to the mash this year?  

By adding a new root vegetable to your mash your guests won't be able to tell just by looking, but once they have a taste them everyone will be blown away.  Jerusalem Artichokes just add this great richness to your mashed potatoes.  Trust me on this one.

Mashed Potatoes with Jerusalem Artichokes

2 Tbs. fresh lemon juice

1-½ lbs. Jerusalem Artichokes

3 lbs. yellow fleshed potatoes, peeled cut into 2-inch pieces*

1 tsp. salt

½ cup crème fresh or sour cream

¼ cup (1/2 stick) butter

6 Tbs. chopped fresh chives


Fill large pot half full with cold water, add lemon juice.  Peel artichokes, cut into 1-inch pieces and add to pot. Bring to a boil.  Cover and boil artichokes until 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 vegetables are very tender, about 25 minutes.  Drain.  Return vegetables to pot and set over low heat.  Add crème fresh and butter.  Mash until mixture is almost smooth.  Can be made 2 hours ahead.  Rewarm over medium low heat, stirring frequently.  Stir in chives

*this recipe says to peel your Jerusalem Artichokes, but I never do.  If you are the type of person who doesn't like potato skin in your mashed potatoes, then peel the Jerusalem Artichokes.  But if you don't mind, save yourself the effort.


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