Mashed Potatoes With Jerusalem Artichokes And Chives

Recipe Ingredients

2 tablespoons	30ml	Fresh lemon juice
1 1/2 lbs	681g / 24oz	Jerusalem artichokes (sunchokes)
3 lbs	1362g / 48oz	Russet potatoes - peeled, and
		Cut into 2" pieces
1 teaspoon	5ml	Salt
1/2 cup	118ml	Crème fraîche or sour cream
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Chopped fresh chives

Recipe Instructions

Fill large pot half full with cold water; add lemon juice. Peel artichokes, cut into 1" pieces and add to pot. Bring to boil. Cover and boil until artichokes are almost tender, about 20 minutes. Drain.

Return artichokes to pot. Add potatoes, salt, and enough water to cover vegetables; bring to boil. Cover and boil until potatoes and artichokes are very tender, about 25 minutes. Drain. Return vegetables to pot; set over low heat. Add crème fraîche and butter. Mash until mixture is almost smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium-low heat, stirring frequently.)

Stir in chives. Transfer to bowl and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, December 2001

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