Mashed Sunchokes

Serve with Le Cirque chef Craig Hopson's Braised Short Ribs.

  • Servings: 4

Source: The Martha Stewart Show, October 2010


  • 1 pound sunchokes, trimmed, and cut into 1-inch pieces
  • 1 cup whole milk
  • Coarse salt
  • 1 tablespoon olive oil


  1. Place sunchokes in a large saucepan. Add milk and enough water to cover. Season with salt and bring to a boil over medium-high heat; immediately reduce heat to a simmer and cook until sunchokes are tender, about 30 minutes.

  2. Drain, reserving cooking liquid. Return sunchokes to saucepan and add olive oil; mash with a potato masher until smooth. Stir in some of the reserved cooking liquid to moisten. Serve immediately.


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