With Thanksgiving just a few days away, I wanted to share one of my new, favorite mashes, a butternut squash and potato mash.
Butternut squash and yukon gold potatoes get jazzed up with brown butter, sage and a hint of freshly grated nutmeg. A wonderful compliment to any meal, it doesn’t take long to prepare. Make this for dinner tonight or bring it to your family’s turkey dinner.
Butternut Squash & Potato Mash with Brown Butter and Sage
2 cups butternut squash, peeled and cut into 1 inch cubes.
3 medium yukon gold potatoes, quartered
1 tsp. minced fresh sage
A pinch of freshly grated nutmeg.
2 tbsp. butter
2 tbsp. milk
Salt and pepper to taste
Start by adding the butternut squash and potatoes to a pot. Fill with water and bring to a boil. While your water is heating up add the butter to a separate pan. Heat it over low to medium-low heat. Stir the butter occasionally as it starts to foam. Small brown solids will start to form after several minutes. Incorporate those into the sauce as they appear. Continue cooking until the butter turns a light brown toasted color. Keep a close eye on it, because the butter can easily turn black and burn. Remove from the heat and add a pinch of salt. (You can find these same instructions with photos here.)
When the vegetables come to a boil, turn the heat down and let them cook for 5 to 10 minutes or until tender. As soon as they are fork tender, drain and return to the hot pot. Begin mashing, add the brown butter and milk. Adjust the amount of liquid until you have the right consistency. When the mash is nice and creamy, stir in the minced sage and grate in a pinch of nutmeg. Season with salt and pepper, adding more spices or keep as is to suit your taste.