Mashed Potatoes with Butternut Squash

  • Active Time 25m
  • Total Time 50m

12

For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.

ingredients

  • 1 3-pound butternut squash —peeled, seeded and sliced 1/2 inch thick
  • 1 1/2 tablespoons vegetable oil
  • Kosher salt, to taste
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 4 garlic cloves
  • 1 cup half-and-half
  • 1 1/2 sticks unsalted butter

directions

Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth.

Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away.

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Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10595

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