Ingredients
- 1 pound artichokes (Jerusalem artichokes or Sunchokes as they are often referred to, peeled and cut into 1 1/2" cubes)
- 1 pound yukon gold potatoes, cut into 1 1/2" cubes
- 1/2 cup milk (you can also use chicken or vegetable both)
- 1 tablespoon fresh chives
- 2 to 3 tablespoons butter
- Salt to taste
- Pepper to taste
How to Make
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Step 1: Sunchokes and Potatoes ... Add both to a large pot of cold salted water and bring to a rolling boil. Then, reduce to medium heat and continue to cook until fork tender, about 15 minutes. Drain the vegetables, and return them to the pot, but turn the heat off. The heat of the of the pot will 'dry' the vegetables, and get rid of any excess moisture. You don't want watery mashed potatoes.
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Step 2: Finish ... Add some of the butter, a little milk or broth, salt, pepper, and mash your vegetables. I prefer to use a potato masher, but a fork, or even a spoon will work. I actually prefer my potatoes a bit more rustic - meaning, they don't have to be perfectly smooth. Taste after they are mashed ... you may want to add a bit more butter, milk or broth, salt or pepper; it is all personal taste. Then, finish by adding the chives.
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Step 3: Serve and ENJOY! ... Delicious with just about anything.
We hope you enjoy this recipe!
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