4 medium russet potatoes
1 cup peeled and cubed butternut squash
4 tbs unsalted butter
1/2 cup grated parmigiano reggiano
4-5 tbs skim milk
kosher salt to taste
Fill a large pot halfway with water and bring to a boil. Meanwhile, peel the potatoes and chop into uniform size cubes (about 1 inch). When the water comes to a boil add the potatoes and squash, cover, and boil on high for 10-15 minutes until fork tender.
Drain the potatoes and squash and put in a large bowl. Add the butter, parmigiano reggiano, and a dash of kosher salt. Using a potato masher, begin to mash the mixture together. As it starts to come together (about 1 minute) add a tbs of skim milk at a time until the mixture reaches the creamy consistency you like. Add kosher salt if needed and serve warm.
Cara Craves...November 18, 2010 at 12:01 am
I always make min with sweet potatoes, not squash.
I would be nice to switch it up for a bit.
PeggyNovember 18, 2010 at 4:46 am
Sounds like a great side dish! I’ve got plenty of butternut squash this year so I’ll definitely be utilizing them!
Jil @ Big City, Lil' KitchenNovember 18, 2010 at 5:53 am
Yum – sounds like a perfect combo of the two dishes!
rebecca lustigNovember 18, 2010 at 6:41 am
oh, i always make mashed cauliflower, but i like your spin with the squash!