Sweet Potato Mash

Not entirely just sweet potato this mash is a lovely accompaniment to any main course.  It was introduced to me years ago by a New Zealander friend and what makes it special is the addition of onions.  The original recipe was adding fried red onions after the potato was mashed but since then I have also used fried spring onions, finely diced raw white onion and chives to great success.

Serves 2
Preparation time: 10 minutes
Cooking time: 30 minutes

200g white potato
300g sweet potato
1 large carrot

½ white or red onion, 2 spring onions or a bunch of chives      

30g butter
½ tsp salt
Seasoning to taste

Start by prepping the vegetables, as they cook at different times I suggest cutting each to a different size, about 3 inch pieces of sweet potato, 2 inch pieces of white potato and 1 inch pieces of carrot to ensure even cooking.  Add them into a large pan of cold water with half a teaspoon of salt, bring to the boil and cook until tender (about 30/40 minutes)

If you are using fried onions then sauté them in little bit of olive oil until they turn golden.  If you fancy the sharp taste of raw onion or chives then slice them as finely as possible and set aside.

Drain the vegetables when they are tender and mash them for a few minutes, add the butter and salt and pepper to taste and continue mashing until everything is incorporated.  Finely stir in your onions and serve.