Mashed Potatoes with Butternut Squash

Name: Mashed Potatoes with Butternut Squash
Total time: 50 min
Ingredients: 13 pound butternut squash (—peeled, seeded and sliced 1/2 inch thick); 1 ½ tablespoons vegetable oil; Kosher salt; 3 pounds Yukon Gold potatoes (peeled and quartered); 4 garlic cloves; 1 cup half-and-half; 1 ½ unsalted butter

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Total: 50 minutes

Servings: 12

Cost: $1.37 /serving

Author : Grace Parisi

Ingredients

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13 pound butternut squash (—peeled, seeded and sliced 1/2 inch thick)1 ½ tablespoons vegetable oilKosher salt3 pounds Yukon Gold potatoes (peeled and quartered)4 garlic cloves1 cup half-and-half1 ½ unsalted butter

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Instructions

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Step 1

Preheat the oven to 400°. 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.

Step 2

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.

Step 3

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.