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Potatoes and Butternut Squash, Mashed (P, KLP, TNT)
Source: Unknown
Yield: Serves 8

2-1/2 lbs. russet potatoes, peeled, cubed
2-1/2 lbs. butternut squash, peeled, seeded, cubed
8 large garlic cloves
1/4 pound (1 stick) margarine, room temperature
Ground nutmeg

Bring 1" of water to boil in a large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes (you can also boil the vegetables in the water, or microwave them).

Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper.

Poster's Notes:
Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350°F oven for 30 minutes.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A