Shiitake-Squash Mashed Potatoes

By Tonya_Speed

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
• 12 oz shiitake mushroom caps, sliced
• butter
• Parsley, chopped

Details

Servings 6

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. Saute mushroom caps in butter until golden. Serve over mash. Garnish with chopped parsley.