Butternut Squash Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 lb Butternut squash
  • 2 tbsp Chives
  • 2 lb Russet potatoes
  • 1 tbsp Sage

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Low-fat milk

Found on healthynibblesandbits.com

Directions

• Peel and seed the butternut squash. Chop into 1/2-inch cubes. Peel russet potatoes and chop into 1/2-inch cubes. Place the butternut squash and potatoes into a pot. Fill the pot with enough water to cover everything. Add 1 teaspoon of salt and bring the water to boil. Let everything simmer for about 10 minutes, until the potatoes can be easily pierced with a fork.
• Drain the squash and potatoes and return them back to the pot. Mash the squash and potatoes using a potato masher. Add the butter cubes and stir until the butter melts. Add milk and stir until well incorporated. Season the mashed potatoes with salt and pepper to taste. Mix in chopped chives and sage. Serve immediately.