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Butternut Squash Smashed Potatoes
1 pound (about 3 medium) yellow-flesh potatoes, cut into 3/4 inch chunks 1 small butternut squash (about 1 pound), peeled and cut into 1-inch chunks 1 tsp. kosher salt 3 tbsp butter, divided 8-10 fresh sage leaves, cut into 1/4 inch strips 1/2 cup 1 percent milk freshly ground black pepper to taste
In a 3-quart zucepan, cover potatoes and squash with water. Add 1 tsp. salt. Bring to a boil over high high. Reduce heat, cover and cook until tender, 12-15 minutes. Meanwhile. add tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching it 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 the remaining tablespoon of butter and enough milk to reach a desired consistency. Season with salt and pepper. Spoon into a serving bowl and drizzle with the brown butter and sage sauce. Nutrition per serving 1/2 cup each: 245 calories 10 grams fat 25 mg cholesterol 36 grams carbohydrates 8 grams fiber 6 grams protein
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