Chunky Jerusalem Artichoke and Potato Mash

Directions

Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add salt. Bring to boil; reduce heat and boil gently until vegetables are tender when pierced with a knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper.