Sunchokes are a great alternative to potatoes. You can even mix the two together in this mash. I’m using sunflower oil instead of butter for this recipe because sunflowers are in the same family as sunchokes.
What you need:
- 1 lb sunchokes, scrubbed well (I don’t peel them but you can)
- 1-2 tablespoons sunflower oil or butter
- 2 tablespoons plain yogurt
- Salt & pepper
- Garden Citrus Spice Blend or fresh herb like thyme
Chop sunchoke into chunks like you would with potatoes. Place sunchokes in the post and cover with cold water and a pinch of salt. Bring to a boil. Then cook for about 7-10 minutes until fork tender. Drain.
Mash sunshokes with the rest of the ingredient, and season to taste! You can use a plant based milk or cheese instead of the yogurt to make the recipe vegan. Serve warm!
Pingback: Portobello Mignon with Sunchoke Mash | Chef Diana's Kitchen