Pour milk and cream into a pot.

Next, peel the Jerusalem artichokes. Put them in the pot immediately to prevent them from changing color while sitting on the kitchen counter.

Subsequently, cut them into smaller cubes about 2 x 2 cm.

Turn on medium-high heat (9 out of 14 on my stove).

Stir the pot as it approaches the boiling point.

When it boils, turn it down so it just simmers. Let it stay that way until the Jerusalem artichokes are completely tender. It takes about 15-20 minutes.

When the Jerusalem artichokes are tender, transfer them to a blender. Let only 1 dl of liquid transfer with them - the rest should stay in the pot. This is important if your Jerusalem artichoke purée is to become completely smooth.

Blend the Jerusalem artichokes until no lumps remain.

Add the butter and 2-3 tablespoons of the liquid from the pot to your purée in the blender.

Blend again.

Continue to add a couple of tablespoons of liquid at a time until you achieve the desired consistency for your purée.

Season the purée with salt and, if desired, pepper.

Finally, plate the purée or pour it into a serving dish. You can also pour it into a clean pot where it can be kept warm if it is not to be served immediately.

Bon appétit.