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LOCATION: Recipes >> Vegetables >> Mashed Potatoes 22

Print this Recipe    Mashed Potatoes 22

Autumn Mashed Potatoes
Yield: 8 servings.

2 pounds small red potatoes, skins on, quartered
1 small butternut squash (about 2 pounds), peeled, seeded and cubed
1/2 cup heavy cream
1 stick butter, cut into pieces
2 teaspoons kosher salt

Place the potatoes in a medium saucepan with water to cover by
inch. Place the squash in another saucepan with water to cover by
1 inch. Bring both to a boil, lower the heat and simmer until they
are soft, about 15 minutes for the potatoes and 10 minutes for the
squash.

Warm the heavy cream in a small saucepan. Drain the potatoes and
the squash and return to a clean saucepan. Over very low heat,
coarsely mash the vegetables, gradually adding the cream and the
butter. Stir in the salt and serve piping hot.

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