- 6
0/5
(0 Votes)
Ingredients
- 2 lbs russet or yukon gold potatoes, whole
- 1/2-1 stick butter
- 1 cup hot milk
- Salt & Pepper
- 1 lb butternut squash, peeled and cubed
Preparation
Step 1
Cover potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with butter. Add milk, and salt & pepper to taste; mash until smooth and fluffy. Boil squash for 8 minutes. Drain, puree and swirl into mash.
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