Browned Butter Smashed Potatoes with Butternut Squash
Try two side dishes in one. Why not make this a new holiday tradition? Combine mash potatoes using golden potatoes with mellow butternut squash and finish with fresh sage leaves crisped in brown butter.
Ingredients
- 1 Pound Alsum yellow potatoes cut into ¾-inch chunks (3 medium)
- 1 Small Butternut squash about 1 pound, peeled, seeded, and cut into 1-inch chunks
- 3 Tablespoons Butter divided
- ½ Cup Milk
- 8 Fresh sage leaves stacked and cut across into ¼-inch strips
- Salt and pepper to taste
Instructions
- 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. Spoon into serving bowl and drizzle with brown butter and sage.
Nutrition
Calories: 245kcalProtein: 6gFat: 10gCholesterol: 25mgSodium: 116mgPotassium: 1046mgFiber: 8g