Butternut-Sage Mashed Potatoes


 (Julie Benz)

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I like to add a bit of roasted garlic and rosemary to my mashed potatoes, but if I’m feeling really festive this recipe is my go-to. The richness of the butternut squash complements the potatoes perfectly, plus the orange and white swirls are beautiful and look just like autumn in a bowl! 


  • 2 large side containers of Boston Market Mashed Potatoes, hot (can be heated in their microwaveable containers)
  • 1 1/2 pound butternut squash
  • 4 tablespoon butter
  • 1 tablespoon finely chopped sage
  • 2 teaspoon salt


Step 1:

  • Peel and cube butternut squash; boil 8 minutes or until tender.

Step 2:

  • Drain, puree and swirl squash using a blender or food processor until smooth.

Step 3:

  • Swirl pureed squash into 2 large containers Boston Market Mashed Potatoes.

Step 4:

  • Brown 4 tablespoons butter with 1/4 cup chopped sage and 1 teaspoon salt.

Step 5:

  • Melt butter in a light-colored, heavy-bottomed skillet on medium heat.

Step 6:

  • Stir continuously – the butter will foam and subside, and browned specks will begin to form. When the butter has a nutty aroma, remove from heat and pour over mashed potatoes/squash mixture.