Autumn Mashed Potatoes

5.0(34)

by Molly O'Neill·published 1997-10-12

Side Dish

Servings

8 servings

Total time

20 min

Calories / serving

274 kcal

Ingredients (5)

serves

2 pounds small red potatoes, skins on, quarteredpotato
1 small butternut squash (about 2 pounds), peeled, seeded and cut into small cubes
1/2 cup heavy creamheavy-cream
1 stick unsalted butter, cut into 8 pieces and softenedbutter
2 teaspoons kosher saltsalt

Instructions (2 steps)

01Place the potatoes in a medium saucepan with water to cover by 1 inch. Place the squash in another saucepan with water to cover by 1 inch. Bring both to a boil, lower the heat and simmer until they are soft, about 15 minutes for the potatoes and 10 minutes for the squash.
02Warm the heavy cream in a small saucepan. Drain the potatoes and the squash and return to a clean saucepan. Over very low heat, coarsely mash the vegetables, gradually adding the cream and the butter. Stir in the salt and serve piping hot.

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Rich recipe — supports nutrition-aware planning.