Ingredients
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1 1/2 lbs sunchokes
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1 large russet potato
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1 clove garlic
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1/3 cup hazelnuts
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1/3 cup milk
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2 tbsp butter
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1/4 cup chopped parsley
Steps
1
Scrub the sunchokes and peel the potato. Cut into equal-sized pieces. Cook the sunchokes, potato and garlic in salted water, 20 min. or until tender. Drain. Let sit 5 min. in the pan with the lid on.
2
Meanwhile, toast the nuts in a frying pan without oil or butter, about 3 min. until golden brown. Let cool and chop coarsely. Heat milk 2 min. Mash sunchokes, potato and garlic. Mix in milk, butter, salt and pepper.
3
Chop parsley and sprinkle with the nuts over the mash.
Tips
You can make this dish up to Step 2, one day prior. Cover and chill. Reheat in the microwave.
