Batata Melousseh bi Senobar

Peel and cut the mealy potatoes into uniform chunks. Place them in a large pot of cold salted water and bring to a boil.

Simmer the potatoes for 15–20 minutes until tender and easily pierced with a fork.

Meanwhile, heat the oil in a large skillet over medium heat. Add the coarsely chopped onion and cook, stirring occasionally, until golden brown.

Add the pine nuts to the skillet with the onions and toast gently for 1–2 minutes until fragrant, then set aside.

Drain the cooked potatoes well and return them to the pot. Add the butter, milk, salt, pepper, and cinnamon.

Mash the potatoes with a potato masher until smooth and creamy, breaking down all large lumps.

Fold the caramelized onion and toasted pine nut mixture gently into the mashed potatoes until evenly distributed. Taste and adjust seasonings as needed.

Transfer to a serving dish and drizzle with any remaining butter from the skillet if desired. Serve warm.