Browned Butter Smashed Potatoes with Butternut Squash

1 lb (3 medium) yellow-flesh potatoes, cut into 3/4 inch chunks

1 sm. butternut squash (about 1 lb) peeled, seeded & cut into 1-inch chunks

Salt

3 T butter, divided

8-10 fresh (2-3") sage leaves, stacked & cut across into 1/4th inch strips

1/2 cup 1 % milk (approx.)

Freshly ground black pepper, to taste

Directions
Prep time: 25 minutes
Cook time: 15 minutes
Ready to serve: 40 minutes
Serves: 4

In 3-qt saucepan, cover potatoes and squash with water; add 1 t salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.

Meanwhile, add 2 T of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.

Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky.

Over low heat, gently mix in remaining T butter and enough milk for consistency desired.

Season w/ salt & pepper. Spoon into serving bowl & drizzle with brown butter and sage.

Baked Sweet Potatoes

Preheat oven to 450 degrees.

With a fork, pierce 4 medium sweet potatoes all over, and rub with 1 T olive oil.

Bake on a rimmed baking sheet line with aluminum foil, until a paring knife inserted in center meets no resistance, about 45 minutes.

Cut a deep cross into the middle of each sweet potato; push ends together to open.

With a fork, loosen and lightly mash inside of sweet potatoes.

Top each with a 1 T butter.

Serves 4

Mashed Sweet Potatoes

1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Peel 2 medium sweet potatoes, and cut into 2-inch chunks. Place in steamer basket, and cover; steam until tender, 15-25 minutes. Drain and return to saucepan.

2. Meanwhile, in a small saucepan, bring 1/2 cup half and half, 3 T butter, and 2 T light-brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper. Makes 3 cups.

Mashed Sweet Potatoes

Makes 3 cups.

1) Set a steamer basket in a large sauce-pan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer.

Peel 2 medium sweet potatoes; and cut into 2-inch chunks.

Place in steamer basket, and cover; steam until tender, 15-20 minutes. Drain, and return to saucespan.

2) Meanwhile, in a small saucepan, bring 1/2 cup 1/2 and 1/2, 3 tablespoons butter, and 2 T brown sugar to a simmer, stirring to combine; remove from heat.

Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.