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Bon Appétit

Mashed Potatoes and Butternut Squash

4.4

(22)

Recipe information

  • Yield

    Serves 8

Ingredients

2 1/2 pounds russet potatoes, peeled, cubed
2 1/2 pounds butternut squash, peeled, seeded, cubed
8 large garlic cloves
1/4 pound (1 stick) margarine, room temperature
Ground nutmeg

Preparation

  1. 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 350°F oven for 30 minutes.)

TagsRusset PotatoPotatoRoot VegetableVegetableButternut SquashSquashGarlicSideDinnerGluten FreeNut FreeVegetarianDairy FreeVeganQuick30 Minutes or Less5 Ingredients or FewerMake AheadSteamChristmasFallBon Appétit
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