Butternut Squash and Potato Mash

• Vegetarian
• Gluten free

• Produce

  • 6 cups Butternut squash
  • 5 Garlic cloves, large
  • 2 cups Yukon gold potatoes

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 pinch Nutmeg
  • 1 tsp Salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Monterey jack cheese

Found on bellyfull.net

Description

Ingredients

• • 6 cups peeled and cubed butternut squash (about 1 1/2 pounds)
• • 2 cups peeled and cubed yukon gold potatoes (about 2 medium)
• • 5 large garlic cloves, minced
• • 1 cup shredded Monterey Jack cheese
• • 2 tablespoons unsalted butter
• • 1 teaspoon salt
• • 1/4 teaspoon black pepper
• • pinch of nutmeg, optional

Directions

• Place squash, potatoes, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12-15 minutes or until tender.
• Drain the mixture and return to pot. Add in the cheese, butter, salt, and pepper; mash until desired consistency is reached. Taste and adjust seasoning, if necessary. Mix in a pinch of nutmeg, if desired.
• Serve hot!