Browned Butter Smashed Potatoes With Butternut Squash

1. 1

   In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt.

2. 2

   Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.

3. 3

   Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat.

4. 4

   Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.

5. 5

   Throughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat.

6. 6

   Roughly mash with hand masher leaving mixture chunky.

7. 7

   Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired.

8. 8

   Season with salt and pepper.

9. 9

   Spoon into serving bowl and drizzle with brown butter and sage.

* Per serving · 4 servings · Values may vary.

No additional tips available.