Light, Creamy Mashed Sunchokes and Potatoes

Just a few ingredients become a subtle, softly spoonable puree. For this dish, it is best to peel the sunchokes for a smooth texture and uniform paleness. Serve as you would mashed potatoes, but expect a juicier consistency and more vegetably (less starchy) quality. A natural for chicken, veal, turkey, or pork. The moisture content of sunchokes varies, so the amount of cream you’ll need to add will vary also. If you prefer a low-fat dish, substitute buttermilk for the cream. Or for richness