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Cheesy Smashed Potatoes

Prep Time:15 Minutes
Cook Time:1 Hours

Nutritional Information

This recipe not only has Yukon potatoes, but also features Sunchokes (also known as Jerusalem artichokes); part of the sunflower family, known as a root vegetable and is prepared as such.


  • 2 1/4 pounds baby Yukon potatoes, cleaned and cut in half
  • 2 1/4 pounds Sunchokes (Jerusalem Artichokes), cleaned and cut in half
  • 5/8 cup sour cream
  • 5 cups shredded cheddar cheese
  • 8 tablespoons green onions, chopped
  • to taste kosher salt and ground black pepper


  • 1. Preheat EGG to 350 degrees Fahrenheit for indirect heat using a plate setter.
  • 2. Place yukon potatoes and sunchokes in a roasting pan and cover with foil. Roast until yukon potatoes are fork tender, 30 - 45 minutes.
  • 3. Remove potatoes and sunchokes from the EGG. Remove foil. Using the bottom of a glass, lightly smash each yukon potato and sunchoke. Place yukon potatoes and sunchokes into a large bowl. Add the sour cream and cheddar cheese to the bowl. Toss to thoroughly to combine.
  • 4. Return the yukon potatoes and sunchokes to the roasting pan. Roast uncovered on the EGG until the cheese melts. Remove from the EGG and season to taste with kosher salt and ground black pepper. Serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828