Chunky Jerusalem Artichoke and Potato Mash
- 1 tablespoon coarse kosher salt
- 1 pound Jerusalem artichokes
- 3 tablespoons butter
- 1 pound russet potatoes
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...