Vegan Mashed Potato & Sunchokes

After reading DK’s post (@ Culinary Bazaar) on Jerusalem artichokes aka sunchokes, I’ve been on the look out for them in my regular grocery store. So when I saw them in Whole foods, I grabbed a handful to try and made this vegan mashed potatoes and sunchokes. I bought a seasonal variety bag of purple, red and yellow baby potatoes and I used them in this dish.

After reading DK’s post (@ Culinary Bazaar) on Jerusalem artichokes aka sunchokes, I’ve been on the look out for them in my regular grocery store. So when I saw them in Whole foods, I grabbed a handful to try and made this vegan mashed potatoes and sunchokes. I bought a seasonal variety bag of purpl...

Vegan Mashed Potato & Sunchokes

Summary

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  • Courseside dish
  • Cuisineamerican
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Sunchokes – medium sized, well washed and scrubbed
4
Potatoes – small, well washed and scrubbed (I used a couple each of purple, red & white)
6
Vegan cream cheese like Tofutti
2tbsps
Soy milk – (or as required)
¼ cup
Vegan margarine like Earth balance
1tsp

Steps

  1. Place the potatoes & sunchokes in a medium sized saucepan, add water about 1” above the potatoes. Bring to a boil; turn the heat to low and simmer for 15-20 minutes or until the veggies are fork tender.
  2. Drain the potatoes well and place them back in the same hot pot to evaporate any leftover water.
  3. Mash with a potato masher; add soy milk as you mash for easy handling. Mix in the cream cheese and butter; season with salt and pepper.
Vegan Mashed Potato & Sunchokes
Vegan Mashed Potato & Sunchokes
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