Recipe and photo courtesy of the
Potato Goodness Unearthed
Impress your family and guests with this delicious combination of potatoes and butternut
squash. Because the potatoes and squash are slightly chunky, it is called "smashed."
Potato Hints, Tips, and Information,
Sweet Potato Tips,
History of Potatoes, and more great
Potato Recipes. Also learn about
Check out my
Thanksgiving Turkey Dinner Menu which includes this Browned Butter
Smashed Potatoes with Butternut Squash dish.
Browned Butter Smashed Potatoes with Butternut Squash
Yields: 4 servings
Prep time: 20 min
Cook time: 20 min
1 pound (3 medium) yellow-flesh
, cut into 3/4-inch chunks
1 small butternut
squash (about 1 pound)
, peeled, seeded and cut into 1-inch chunks
3 tablespoons butter
8 to 10 fresh (2- to 3-inch) sage leaves
, stacked and cut across into 1/4-inch strips
1/2 cup milk (approximate)
Freshly-ground black pepper, to taste
In a 3-quart saucepan over high heat, add
potatoes and squash chunks with water; add 1 teaspoon salt. Bring just to boil; reduce heat
to medium, cover, and cook until tender, approximately 12 to 15 minutes.
In a small frying pan or saucepan,
add 2 tablespoons of the butter and the sage. Tilting pan and watching
closely, cook about 3 minutes, until butter foams and begins to brown;
remove from heat and keep warm.
When potatoes and squash are cooked, remove
from heat and thoroughly drain the water off. Reduce heat to low, return pan
with the drained potatoes and squash to burner, and shake 1 to 2 minutes; remove from heat.
Roughly mash with hand masher leaving mixture chunky. Gently mix
in remaining 1 tablespoon butter and enough milk for consistency desired. Season with salt and pepper.
Spoon into a large serving bowl and drizzle with brown butter/sage mixture.
Makes 4 servings (about 4 cups).