Servings: 2Prep: 10 minutesTotal: 1 hourIngredients30 ml canola oil1 large yellow onion, sliced thinly450 grams Yukon gold potatoes, peeled and cut into 1-inch pieces1350 grams sweet potatoes, peeled and cut into 1-inch pieceskosher salt, to taste66 grams unsalted butter, softened250 ml whole milk50 grams raw English walnuts, plus extra toasted walnuts for garnishing60 ml heavy creampinch of nutmegfreshly ground black pepper, to tasteDirections1. 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.
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