Butternut-Sage Mashed Potatoes
November 20, 2013
Butternut-Sage Mashed Potatoes
Boston Market
"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!" — Julie Benz
8
Servings
97
Calories Per Serving
Deliver Ingredients
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 Tablespoons flour
- 1 Tablespoon finely chopped sage
- 2 Teaspoons salt
Directions
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 puréed 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.
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Nutritional Facts
Total Fat
0.3g
0.5%
Sugar
2g
N/A
Saturated Fat
0.1g
0.5%
Protein
2g
5%
Carbs
23g
8%
Vitamin A
455µg
51%
Vitamin B6
0.3mg
15.8%
Vitamin C
29mg
48%
Vitamin E
1mg
7%
Vitamin K
19µg
24%
Calcium
65mg
6%
Fiber
3g
14%
Folate (food)
35µg
N/A
Folate equivalent (total)
35µg
9%
Iron
1mg
7%
Magnesium
46mg
12%
Niacin (B3)
2mg
8%
Phosphorus
64mg
9%
Potassium
539mg
15%
Sodium
333mg
14%
Thiamin (B1)
0.1mg
9.3%
Zinc
0.4mg
2.4%