Browned butter mashed potatoes with butternut squash
Want to serve a healthy recipe with two vegetables in one dish? Yellow mashed potatoes may be the answer.
Combine the vitamin C, potassium, and fiber of potatoes with the vitamin A of butternut squash and you have a nutritional winner. A little browned butter drizzled over the top adds the crowning holiday touch to this mashed potatoes with butternut squash recipe!
Roughly mash potatoes with mellow butternut squash and finish with fresh sage leaves crisped in brown butter. Each serving contains a whopping 1,046 mg potassium, a nutrient that’s lacking in many American diets.
Browned butter mashed potatoes with butternut squash recipe
1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
3 tablespoons butter, divided
8-10 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 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.