Baked Mashed Jerusalem Artichokes and Potatoes

Baked Mashed Jerusalem Artichokes and Potatoes

  • Prep:
  • Cook Time:
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  • Serving: Makes 8 servings

Some say Jerusalem artichoke, others say sunchoke. These versatile root vegetables - in season October through March - have a crisp texture and can be added to salads, side dishes and sautes.


  • 2 tablespoons fresh lemon juice
  • 1-1/2 pounds Jerusalem artichokes, peeled, cut into 1-inch pieces
  • 3 pounds russet potatoes, peeled, cut into 2-inch pieces
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, plus more to dot the top


  1. Fill a pot with water and add lemon juice and artichoke pieces. Bring to a boil and let cook about 20 minutes or until tender. Drain.
  2. Combine artichokes, potatoes, and salt in the same pot and cover with water. Bring to a boil and cook about 25 minutes or until potatoes are tender. Drain.
  3. Preheat oven to 350 degrees F. Place artichokes and potatoes back in pot and mash in sour cream and butter. Spoon mixture into an oven-safe casserole dish. Dot top of mixture with more butter and bake for 35 minutes or until top is golden. Serve warm alongside beef or poultry.

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