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Walnut Mashed Potatoes

Walnut Mashed Potatoes

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


Oxmoor House JUNE 2006

  • Yield: 14 1/2 cups
  • Cook time: 35 Minutes
  • Prep time: 25 Minutes


  • 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


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.


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Walnut Mashed Potatoes Recipe