Sweet Potato Mash with Walnuts

Servings: 2

Prep: 10 minutes

Total: 1 hour

Ingredients

30 ml canola oil

1 large yellow onion, sliced thinly

450 grams Yukon gold potatoes, peeled and cut into 1-inch pieces

1350 grams sweet potatoes, peeled and cut into 1-inch pieces

kosher salt, to taste

66 grams unsalted butter, softened

250 ml whole milk

50 grams raw English walnuts, plus extra toasted walnuts for garnishing

60 ml heavy cream

pinch of nutmeg

freshly ground black pepper, to taste

Directions

1. Heat the oil in a medium skillet over medium heat. Add the onions and cook, stirring, until caramelized, 20 minutes. Set aside.

2. Place all the potatoes in a large pan of salted water over a high heat. Bring to the boil and cook for 15-20 minutes, or until the potatoes are tender. Drain and let the potatoes steam-dry for about 3 minutes.

3. In a small saucepan, combine the milk, walnuts, cream, and nutmeg and bring to a simmer. Cook until the walnuts are soft, about 20 minutes. Transfer to a blender and purée until smooth.

4. Return potatoes back to the pan, adding the walnut mixture and butter, mixing and mashing well to combine. Season with salt and pepper and serve topped with the caramelized onions and toasted walnuts.