Hand Mixer with Dough Beaters: For efficiently mashing potatoes and artichokes, ensuring a smooth consistency without manual effort.
Potato Masher: A traditional tool for making chunky mashes; it allows control over the texture.
Stainless Steel Chef's Knife: Essential for peeling vegetables and preparing ingredients efficiently.
Cutting Board (Stone or Glass): Provides a stable surface for cutting, chopping, and prep work.
Colander with Faucet: Useful for rinsing artichokes under running water before cooking them.
Heavy-bottomed Saucepan: Ideal for boiling potatoes evenly due to its heat distribution properties.
Immersion Blender (with Blade): Can be used as an alternative to a hand mixer, especially if you prefer chunkier mashes or need more control over the texture.
Potato Peeler with Swivel Head: Makes peeling potatoes and artichokes easier and faster while reducing waste on the skin.
Digital Food Scale (Optional): Helps in measuring ingredients accurately for consistent results, though not strictly necessary.
Silicone Spatula Set: Useful for stirring ingredients together smoothly during cooking and mashing process.
Stainless Steel Vegetable Chopper: Can assist in chopping vegetables into smaller pieces if needed, especially when dealing with larger artichokes or potatoes.
1 pound Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
1 pound russet potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
3 tablespoons butter
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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