Mashed potatoes and butternut squash
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Russet potatoes; peeled, cubed |
| 2½ | pounds | Butternut squash; peeled, seeded, |
| ; cubed | ||
| 8 | larges | Garlic cloves |
| ¼ | pounds | Margarine; room temperature (1 |
| ; stick) | ||
| Ground nutmeg | ||
Directions
Bring 1 inch of water to boil in 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. Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350F oven for 30 minutes.)
Serves 8.
Bon Appetit December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Related recipes
- Baked butternut squash
- Baked butternut squash & parsnips
- Baked butternut squash and parsnips
- Butternut squash
- Butternut squash casserole
- Butternut squash puree
- Chunky russet, yam and butternut squash medley
- Grill-roasted butternut squash
- Maple butternut squash
- Mashed butternut squash with ginger
- Mashed potatoes and carrots
- Mashed squash
- Mashed sweet potatoes and butternut squash
- Mashed winter squash
- Roasted butternut squash
- Roasted butternut squash soup
- Roasted squash and potatoes
- Sauteed butternut squash
- Spiced butternut squash
- Stuffed butternut squash