White Sweet Potatoes and Butternut squash Mashed with Gruyere, Fresh Thyme and Buttered Walnuts
1 pound butternut squash, cut into 1 inch pieces
4-5 white sweet potatoes, peeled and cut into 1 inch pieces
1/2 cup grated Gruyere cheese
1/4 cup heavy cream
1/4 cup whole milk
3 tbsp butter
2-3 sprigs of fresh Thyme leaves
1/3 cup walnut halves
Sea Salt and fresh ground pepper to taste
In a large pan, fill bottom with one inch of water.
Place potatoes and squash in steamer, and steam for about 15-20 minutes, or until tender.
Place cooked vegetables into a large mixing bowl and beat until almost smooth.
Slowly add cream and milk. When smooth, add butter, cheese and thyme leaves.
Beat until light and fluffy.
Garnish with additional butter, walnut halves and fresh thyme.
Makes 6 servings