Smashed Potatoes

I am pleased to introduce Alona of   www.potatounderground.com who is contributing the recipe of today. Potatoes all over the world should stand up and be flattered at the high esteem they are receiving at Potato Underground. You should have a look at their offerings.  

Here is a favorite recipe for brown butter smashed potatoes with butternut squash. We love this delicious and simple recipe that’s great for the fall. 

PREP TIME:  25 minutes
COOK TIME:  15 minutes 

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
            Salt
3          tablespoons butter, divided
8-10     fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips
½         cup 1 percent milk (approximate)
            Freshly ground black pepper, to taste 

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 to15 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 about 3 minutes, until butter foams and begins to brown; keep warm. Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage. 

Makes 4 servings (about 4 cups) 

Per serving: 245 calories, 6 g protein, 36 g carbohydrate, 10 g total fat, 25 mg cholesterol, 116 mg sodium, 8 g fiber, 36 mg Vitamin C, 1046 mg potassium. 

Additional potato recipes and techniques are featured on www.potatounderground.com. You can also find additional videos for microwavable mashed potatoes at tp://youtube.com/watch?v=jOrtZBQd6CY

 

Comments

[Katy]

Considering that I do not like mashed potatoes, I was intrigued when I saw the recipe you posted. I think I will definitely try those mashed potatoes and I am quite sure I will enjoy them! Thanks for the recipe.

[Shelly]

Katy, I have not tried them yet myself because the post was a guest post. You must let me know how they turn out and if you have any ideas about what might make them better!

[Katy]

I finally tried making these. I made them twice - once with the sage and the second time with rosemary. The rosemary was really delicious and it was a great complement to the butternut squash. I also used vanilla soymilk instead of milk. I also tried adding a little splash of heavy cream - definitely was a nice accent. I highly recommend the rosemary over the sage. Thanks for posting this recipe!