Mashed Potatoes With Jerusalem Artichokes and Chives
By: Karlyn Oyama
Published: Thursday, December 10, 2009 - 1:54am

Ingredients




2 tablespoons fresh lemon juice
1 1/2 pounds Jerusalem artichokes (sunchokes)
3 pounds russet potatoes peeled, and
cut into 2" pieces
1 teaspoon salt
1/2 cup creme fraiche or sour cream
1/4 cup butter - (½ stick)
Salt to taste
Freshly-ground black pepper to taste
6 tablespoons chopped fresh chives

Preparation

1 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. 2 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 creme fraiche 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.) 3 Stir in chives. Transfer to bowl and serve. 4 This recipe yields 8 servings.