Jerusalem Artichoke Puree

• 1 1/2 pounds Jerusalem artichokes, peeled, cut into 1/2-inch chunks
• 1/2 pound white potatoes, peeled, cut into 1/2-inch chunks
• Sea salt
• 1/2 cup milk
• 3 tablespoons butter

1. Put the artichokes and potatoes in a medium saucepan and cover with cold water by 1 inch.
2. Season with salt and bring to a boil.
3. Lower the heat and simmer until the artichokes and potatoes are tender, about 15 minutes.
4. Drain.
5. Pass the artichokes and potatoes through a ricer or fine sieve back into the saucepan.
6. Stir in the milk.
7. Season to taste with salt and place over low heat.
8. Melt the butter in a small pan over medium heat.
9. Cook, occasionally swirling the pan, until the butter is brown and has a nutty aroma.
10. Stir into the artichokes.

artichokes, white potatoes, salt, milk, butter

Taken from cooking.nytimes.com/recipes/9792 (may not work)