Mashed Jerusalem Artichokes

• 3 cups peeled and diced Jerusalem artichokes
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper

1. Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water.
2. Set over high heat and bring to a boil.
3. Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife.
4. Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper.
5. Process for 10 to 15 seconds, or until a smooth puree is formed.
6. Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving.

artichokes, heavy cream, unsalted butter, salt, ground white pepper

Taken from www.foodnetwork.com/recipes/mashed-jerusalem-artichokes-recipe.html (may not work)