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Mashed Sunchokes and Potatoes

Sunchokes are a knobbly root that are worth getting to know. They make an excellent low-starch addition to mashed potatoes.

Serves 4
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
275 calories per serving


> 1 1/2 lbs sunchokes
> 1 large russet potato
> 1 clove garlic
> 1/3 cup hazelnuts
> 1/3 cup milk
> 2 tbsp butter
> 1/4 cup chopped parsley


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.
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.
Chop parsley and sprinkle with the nuts over the mash.


You can make this dish up to Step 2, one day prior. Cover and chill. Reheat in the microwave.

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