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Ingredients
- 1 pound Wisconsin yellow-flesh potatoes cut into 3/4-inch chunks, 3 medium
- 1 small butternut squash peeled, seeded, and cut into 1-inch chunks, about 1 pound
- water
- 1 tsp salt plus additional, to taste, divided
- 3 Tbsp butter divided
- 8 - 10 fresh sage leaves stacked and cut into 1/4-inch strips, 2–3-inch
- 1/2 cup 1% milk
- freshly ground black pepper to taste
Ingredients
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Instructions
- 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, 12–15 minutes.
- In small saucepan over medium heat, mix 2 tablespoons butter and sage. 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.
- Using a hand masher, roughly mash to create chunky mixture.
- Over low heat, gently mix in remaining butter and milk. Season with salt and pepper, to taste.
- Spoon into serving bowl and drizzle with brown butter and sage.
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