Sunchokes, otherwise known as Jerusalem artichokes, are tubers or roots. These beauties taste like a cross between potatoes, turnips and water chestnuts making them perfect for mashes, purees or even soups. Sunchokes are just now being harvested and are said to taste better once the soil becomes colder.
- 3 medium to large potatoes
- 6 small to medium size sunchokes
- 3 garlic cloves, smashed
- 1 tbsp kosher salt
- 3 tbsp unsalted butter
- ½ cup milk or heavy cream
- ½ cup sour cream
- Salt and Pepper to taste
- Minced chives
Begin by washing and peeling both the potatoes and sunchokes. Cut the vegetables into large chunks and immediately place in a pot and cover with cold water. Add smashed garlic and salt.
Cover the pot, place on high heat and bring to a boil. Simmer the potatoes and sunchokes for about 10 minutes or until fork tender. Drain completely.
Add butter and milk and mash to desired consistency. Next stir in sour cream and season with salt and pepper to taste. Lastly, add minced chives.