Yield: 6 servings
|3½ pounds||Jerusalem artichokes|
|1 pounds||Boiling potatoes|
|3 tablespoons||Unsalted butter; softened|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
Peel Jerusalem artichokes and cut into 2-inch pieces. Peel potatoes and cut into ¾-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. This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9101 broadcast 04-06-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
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