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Mashed Jerusalem Artichokes

A simple mashed vegetable dish made from boiled Jerusalem artichokes, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Jerusalem artichoke and pepper work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 210 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Mashed Jerusalem Artichokes

Ingredients

Directions

Cook the artichokes

  1. Boil the artichokes in salted water until tender.

  2. Drain and press the water from them.

  3. Mash the artichokes with a fork until smooth.

Finish and serve

  1. In a saucepan, combine the mashed artichokes with butter, pepper, and salt.

  2. Stir over heat until heated through and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Jerusalem artichoke + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Jerusalem artichokes
Form the main body of the dish, becoming soft and smooth when boiled and mashed.
Butter
Adds fat and richness, giving the mash a silky texture and smoother mouthfeel.

The step that matters

Pressing out the water after boiling. Jerusalem artichokes hold a lot of water. Removing it before mashing keeps the mash thick and prevents it from turning watery or loose.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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