Directions:
- Peel Jerusalem artichokes and cut into 2-inch pieces. Peel potatoes and cut into 3/4-inch pieces. In a 5-quart kettle combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2 inches and simmer until vegetables are tender, about 25 minutes. Drain vegetables in a colander and return to kettle. With a potato masher mash vegetables with butter and salt and pepper to taste until smooth. Vegetables may be made 3 days ahead and chilled, covered. Bring vegetables to room temperature before reheating, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.12 Kcal (1437 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 17.72mg | 6% | |
| Sodium | 1245.96mg | 52% | |
| Potassium | 1501.77mg | 32% | |
| Total Carbs | 64.7g | 22% | |
| Sugars | 37.11g | 148% | |
| Dietary Fiber | 7.56g | 30% | |
| Protein | 9.79g | 20% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 8.7mg | 48% | |
| Calcium | 209.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 72.58 Kcal (304 kJ) | ||
| Calories from fat | 10.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 9% | |
|---|---|---|---|
| Cholesterol | 3.75mg | 6% | |
| Sodium | 263.57mg | 52% | |
| Potassium | 317.68mg | 32% | |
| Total Carbs | 13.69g | 22% | |
| Sugars | 7.85g | 148% | |
| Dietary Fiber | 1.6g | 30% | |
| Protein | 2.07g | 20% | |
| Vitamin C | 4.3mg | 34% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 1.8mg | 48% | |
| Calcium | 44.3mg | 21% | |
* 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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