Butternut-Sage Mashed Potatoes

(Julie Benz)

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!

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Servings: 8

Ingredients:

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

Preparation:

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

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

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

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

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

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.