Mashed Jerusalem Artichokes

Ingredients

• 3 1/2 pounds sunflower chokes
• 1 pound boiling potatoes
• 1 1/2 tablespoons salt
• 3 cups milk
• 3 tablespoons unsalted butter, softened

Directions

1. Peel sunflower chokes and cut into 2-inch pieces.
2. Peel potatoes and cut into 3/4-inch pieces.
3. In a 5-quart kettle, combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2 inches; simmer until vegetables are tender, about 25 minutes.
4. Drain vegetables in a colander and return to kettle.
5. With a potato masher, mash vegetables with butter and salt and pepper to taste until smooth. Serve. Vegetables may be made 3 days ahead and chilled, covered. Bring vegetables to room temperature before reheating, covered.