Mashed Jerusalem Artichokes

Directions

1. 1
   Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water.
2. 2
   Set over high heat and bring to a boil.
3. 3
   Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife.
4. 4
   Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper.
5. 5
   Process for 10 to 15 seconds, or until a smooth puree is formed.
6. 6
   Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving.