- 2 1/2 pounds sunchokes (also called Jerusalem artichokes)*
- 1 pound Yukon Gold potatoes or German Butterball potatoes, peeled, cut into 2-inch pieces
- 2 tablespoons (1/4 stick) butter
Fill large saucepan with water. Peel sunchokes, 1 at a time; cut into 1-inch pieces and immediately place in pan of water to prevent browning. Add potatoes; sprinkle generously with salt and bring to boil. Reduce heat to medium and cook until sunchokes and potatoes are very tender, about 12 minutes. Drain well. Transfer sunchokes and potatoes to processor; add butter and puree until smooth. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat before serving.