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.

Vegan Mashed Potato & Sunchokes
Vegan Mashed Potato & Sunchokes
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Vegan Mashed Potato & Sunchokes
Vegan Mashed Potato & Sunchokes
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Ingredients
  • 6 Potatoes – small, well washed and scrubbed (I used a couple each of purple, red & white)
  • 2 tbsps cream cheese Vegan like Tofutti
  • ¼ cup soy milk – (or as required)
  • 1 tsp margarine Vegan like Earth balance
Servings: serving
Instructions
  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.
Recipe Notes

 

 

Share this Recipe
Powered byWP Ultimate Recipe

4 thoughts on “Vegan Mashed Potato & Sunchokes”

  1. I am glad u were able to find them Pavani…arent they good? I can imagine the delicious blend of potatoes n sunchokes!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.