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  • Mashed Potatoes With Jerusalem Artichokes And Chives

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    Mashed Potatoes With Jerusalem Artichokes And Chives
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. fresh lemon juice
    • 1 1/2 lb Jerusalem artichokes (sunchokes)
    • 3 lb russet potatoes peeled, and cut into 2" pcs
    • 1 tsp salt
    • 1/2 c. creme fraiche or possibly lowfat sour cream
    • 1/4 c. butter - (1/2 stick) Salt to taste Freshly-grnd black pepper to taste
    • 6 Tbsp. minced fresh chives

    Directions

    1. Fill large pot half full with cool water; add in lemon juice. Peel artichokes, cut into 1" pcs and add in to pot. Bring to boil. Cover and boil till artichokes are almost tender, about 20 min. Drain.
    2. Return artichokes to pot. Add in potatoes, salt, and sufficient water to cover vegetables; bring to boil. Cover and boil till potatoes and artichokes are very tender, about 25 min. Drain. Return vegetables to pot; set over low heat. Add in creme fraiche and butter. Mash till mix is almost smooth. Season to taste with salt and pepper. (Can be made 2 hrs ahead. Rewarm over medium-low heat, stirring frequently.)
    3. Stir in chives. Transfer to bowl and serve.
    4. This recipe yields 8 servings.

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