Mashed Jerusalem Artichokes

1. 1

   Peel Jerusalem artichokes and cut into 2-inch pieces.

2. 2

   Peel potatoes and cut into 3/4-inch pieces.

3. 3

   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.

4. 4

   Drain vegetables in a colander and return to kettle.

5. 5

   With a potato masher mash vegetables with butter and salt and pepper to taste until smooth.

6. 6

   Vegetables may be made 3 days ahead and chilled, covered.

7. 7

   Bring vegetables to room temperature before reheating, covered.

No additional tips available.