Side Dish
4 - 6 servings
25 minutes
25 minutes
Chef Andrew Faulkner
3 1/2 pounds sunflower chokes
1 pound boiling potatoes
1 1/2 tablespoon salt
3 cups milk
3 tablespoons unsalted butter, softened
Peel sunflower chokes and cut into 2 inch pieces. Peel potatoes and cut into ¾ inch pieces.
In a 5 quart kettle combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2 inches and simmer until vegetables are tender, about 25 minutes.
Drain vegetables in a colander and return to kettle.
With a potato masher, mash vegetables with butter and salt and pepper to taste until smooth. Vegetables may be made 3 days ahead and chilled, covered.
Bring vegetables to room temperature before reheating, covered.
