Sunchokes – 4 medium sized, well washed and scrubbed
Potatoes – 1 lb, well washed and scrubbed cut up into chunks
Cream cheese – 2tbsp
Milk – ¼ cup (or as required)
Butter – 1tsp
Salt & Pepper, to taste
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.
Drain the potatoes well and place them back in the same hot pot to evaporate any leftover water.
Mash with a potato masher; add milk as you mash for easy handling. Mix in the cream cheese and butter; season with salt and pepper.