Chunky Jerusalem Artichoke and Potato Mash

Ingredients

• 1 pound Jerusalem artichokes
• 1 pound russet potatoes
• 1 tablespoon coarse kosher salt
• 3 tablespoons butter

Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to p...

View full recipe at Epicurious