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Herby Artichoke Mash

Don’t be put off by the rather unusual appearance of these vegetables! They are not difficult to prepare and have a wonderfully nutty flavour that combines very well with potatoes. Try using thyme instead of parsley or add a little crushed garlic to the mash before serving.


500g Jerusalem artichokes, peeled and diced

400g potatoes, peeled and diced

3 tbsp half-fat crème fraîche (80g)

2 tbsp chopped fresh parsley (8g)

Salt and freshly ground black pepper


1. Cook the artichokes and potatoes in boiling, salted water for 15 minutes or until tender. Drain and mash well.

2. Stir in the crème fraîche and parsley and season to taste.

Tip: To prevent artichokes going brown immerse them in water with a dash of lemon juice immediately after preparing.