BROWNED BUTTER SMASHED POTATOES AND BUTTERNUT SQUASH

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BROWNED BUTTER SMASHED POTATOES AND BUTTERNUT SQUASH

 

1 pound (3 medium) yellow-flesh or white potatoes, cut into 3/4-inch chunks 1

small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch

chunks Salt 3 tablespoons butter, divided 8 to 10 fresh (2 to 3-inch) sage

leaves, stacked and cut across into 1/4-inch strips 1/2 cup 1 percent milk

(approximate)

 

Freshly ground black pepper, to taste

 

In 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 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. Makes 4 servings (about 4 cups