Smashed Sunchoke and Huckleberry Potatoes

Smashed Sunchoke and Huckleberry Potatoes

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Sunchokes are a delicious addition to mashed potatoes.


serves 4-6


1 head garlic, roasted

1 tablespoon olive oil

2 large huckleberry potatoes or yellow potatoes, washed and cut into 1-inch pieces

2 large or 3 medium sunchokes, washed and cut into 1-inch pieces

1 tablespoon plus 2 teaspoons sea salt

1 (4 ounce) stick butter, sliced

¼ cup heavy cream

½ teaspoon fresh cracked pepper

1 tablespoon fresh parsley, minced



Preheat the oven to 400 degrees F.

Cut ¼ inch off the top of the head of the garlic. Pour the olive oil over the top, then wrap with foil and place in the oven. Roast for 20-25 minutes, until the garlic is tender. Set aside.

Meanwhile, fill a large pot with cold water almost ¾ way to the top and 1 tablespoon sea salt. Wash, then cut the potatoes and sunchokes into 1-inch pieces and put them into the cold water immediately. Boil the potatoes/sunchokes on medium heat, until they become tender, about 20-25 minutes. When tender, drain in a colander and rinse with hot water, then place them back into the pot.

Squeeze the roasted garlic flesh (not the peel) into the potato/sunchoke mixture, add the sliced butter, cream, 2 teaspoons sea salt and pepper. With a potato smasher, smash the mixture until well combined. Season with more salt and pepper if needed.

Place in a serving bowl and sprinkle with fresh minced parsley.

Serve hot.


vegetable plate

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