Salads and Vegetables: Vegetable Dishes: Browned Butter Smashed Potatoes with Butternut Squash

Chunky mashed potatoes and squash - a delicious combination.

Author: United States Potato Board
Date: September 27, 2012

Suggestions: * Please carefully check the ingredients of this product to ensure it contains no gluten, if a gluten-free recipe required.

Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 18 mins

Ingredients:

1 lb yellow-flesh potatoes (3 medium), cut into 3/4-inch chunks
1 small butternut squash (about 1 lb.), peeled, seeded and cut into 1-inch chunks
1 tsp + 1 dash of salt, divided
3 Tbsp butter, divided *
8 (8-10) fresh sage leaves (2 to 3-inch), stacked and cut across into 1/4-inch strips
1/2 cup low-fat milk (1%)
1 dash of black pepper, to taste

Directions:

In a 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt. Bring to boil over high heat. Reduce heat, cover and cook until tender, 12 to 15 minutes.

Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm. Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage.