Try two side dishes in one. Why not make this a new holiday tradition? Roughly mash potatoes with mellow butternut squash and finish with fresh sage leaves crisped in brown butter. Each serving contains a whopping 1,046 mg potassium, a nutrient that’s lacking in many American diets. Plus, this recipe is gluten-free for those with food allergies.
- 1 lb yellow-flesh potatoes cut into 3/4-inch chunks approx. 3 medium potatoes
- 1 lb butternut squash peeled, seeded, and cut into 1-inch chunks
- 1 tsp salt
- 3 Tbsp butter divided
- 8 fresh sage leaves stacked and cut across into 1/4-inch strips
- 1/2 cup milk
- In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt. Bring to boil over high heat; reduce heat, cover and cook until tender, approx. 12–15 minutes.
- Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook approx. 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 to remove extra moisture. Roughly mash with hand masher leaving mixture chunky.
- Over low heat, gently mix in remaining 1 tablespoon butter and enough milk for consistency desired. Season with salt and pepper, to taste.
- Spoon into serving bowl and drizzle with brown butter and sage.
Recipe and photo courtesy of Alsum Farms and Produce.
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