Browned Potatoes with Butternut Squash

By LinseyJune

Ingredients

• 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
• 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks
• 3 tbsp butter, divided
• 8-10 fresh (2-3 inch) sage leaves, stacked and cut across into strips
• 1/2 cup 1 percent milk (approx)
• Pepper
• Salt

Preparation

Step 1

Total Prep/Cook Time: 40 minutes
In a 3-quart saucepan, cover potatoes and squash with water; add salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to 15 minutes. Meanwhile, add 2 tbsp of the butter and 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 1-2 minutes over low heat. Roughly mash, leaving mixture chunky. Over low heat, gently mix in remaining butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage.