Browned Butter Smashed Potatoes With Butternut Squash Recipe

Browned Butter Smashed Potatoes with Butternut Squash

From coffeebean53 17 years ago

A wonderful blend of flavors. Great sidedish. I found this one a long time ago on a grower's associations website.

1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks shopping list
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks shopping list
salt shopping list
3 tablespoons butter, divided shopping list
8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips shopping list
½ cup 1 percent milk (approximate) shopping list
Freshly ground black pepper, to taste shopping list

In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to15 minutes. Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm. Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage.

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mellian 17 years ago
I think the flavors sound wonderful together.
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" It was excellent "
organicmama ate it and said...
They sound good!
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coffeebean53 Charlotte, NC

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