Mashed Jerusalem Artichokes

Directions

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.