- 1 Pound yellow-flesh potatoes, cut into three-quarter-inch chunks
- 1 small butternut squash, peeled, seeded, and cut into one-inch chunks
- 3 Tablespoons butter, divided
- 8-10 fresh sage leaves, stacked and cut across into a quarter-inch strips
- 1/2 Cup one percent milk
- 1 Pinch of salt
- 1 Pinch of freshly ground black pepper
In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon of salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to 15 minutes.
Meanwhile, add 2 tablespoons of the butter and the sage to a 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 to 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage.