Walnut Mashed Potatoes

Oxmoor House
Toasted nuts give fresh appeal to these spuds. Serve them as a perfect pair to a hearty entree.


14 1/2 cups


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6 pounds baking potatoes, peeled and cut into 1
3/4 cup butter or margarine, cut into pieces
1 1/2 cups half-and-half
2 teaspoons salt
1/2 teaspoon pepper
4 green onions, chopped
1 1/2 tablespoons olive oil
1 1/4 cups chopped walnuts, toasted


Prep: 25 Minutes
Cook: 35 Minutes

Cook potatoes in boiling water to cover 30 minutes or until tender; drain well. Return potatoes to pan. Add butter, and mash with a potato masher. Add half-and-half, salt, and pepper. Mash again to desired consistency.

Sauté green onions in hot oil in a medium skillet over medium-high heat 5 minutes or until crisp-tender. Add onions and walnuts to mashed potato, stirring until blended.

Note: Chop walnuts by hand for this recipe instead of using a processor because a processor often creates "dust" that can discolor the potatoes.

Created date

August 2009