Mixed Mashed Potatoes

Growing up, I never liked sweet potatoes – I always ended up mixing them together with the regular mashed potatoes.  This mix of sweet and regular potatoes makes this side dish more savory and the candied walnut topping makes it really tasty.   


  • 3 large sweet potatoes (approximately 5 cups when sliced)
  • 3 large yukon gold potatoes (approximately 5 cups when sliced)
    • Feel free to play around with this proportion of sweet to regular potatoes – the proportions usually just depend on my mood
  • 4 tbsp salted butter
  • 1/8 cup real maple syrup
  • 1/8 cup milk
  • Salt to taste
    • 1/4 cup chopped walnuts
    • 1/8 cup packed brown sugar
      • Large pinch of vanilla sugar, if you’ve got it on hand
    • 1 tbsp butter, melted


  • Slice the potatoes into 1/2 in. slices
  • Boil the potatoes in salted water until they fall apart when you fork them (approximately 15 minutes)
  • Strain the potatoes and transfer to a large mixing bowl (or back into the same pot)
  • Mash the potatoes with a potato masher, potato ricer or a hand held mixer (I just got this potato ricer and it works really well)
  • Add in the butter, maple syrup, milk and salt and blend well
  • Pour the mashed potatoes into a caserole dish and top with the candied walnuts
  • Bake covered at 350°F for 30 minutes (uncover and broil on low for 5-10 minutes)
    • Combine the walnuts, brown sugar and melted butter