Mashed Squash and Potatoes with Amaretti

1. 1

   Cover the potatoes with cold water in a medium saucepan.

2. 2

   Bring to a boil; add salt.

3. 3

   Reduce heat to medium-high; cook the potatoes until soft, about 25 minutes.

4. 4

   In another medium saucepan, cover the squash with cold water.

5. 5

   Bring to a boil; add salt.

6. 6

   Reduce heat to medium-high; cook until soft, 15 to 20 minutes.

7. 7

   Drain the potatoes and squash thoroughly.

8. 8

   Force the potatoes through a ricer into a bowl.

9. 9

   In a separate bowl, mash the squash with a potato masher; stir in the potatoes.

10. 10

    Bring 4 tablespoons butter and the cream to a simmer in a small saucepan over medium heat.

11. 11

    Add 1/2 teaspoon salt and the nutmeg.

12. 12

    Season with pepper.

13. 13

    Stir the cream mixture and 1/3 cup cheese into the potato mixture.

14. 14

    Season with salt and pepper, if desired.

15. 15

    Spoon into a buttered 10-inch round baking dish.

16. 16

    Preheat the oven to 350F.

17. 17

    Sprinkle the mixture with the crushed cookies and remaining cheese.

18. 18

    Dot the topping with the remaining 2 tablespoons butter.

19. 19

    Bake until the topping is just browned, 20 to 30 minutes.

* Per serving · 4 servings · Values may vary.