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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.


4 serving

Total time

40 minutes




  • 6 potatoes (– small, well washed and scrubbed (I used a couple each of purple, red & white))
  • 2 tbsps cream cheese (Vegan like Tofutti)
  • frozen peas (– (or as required))
  • 1 tsp margarine (Vegan like Earth balance)


  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.
  4. View the recipe instructions at Cook's Hideout

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