Butternut-Sage Mashed Potatoes

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
112
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.

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
2%
Cholesterol
1mg
0%
Carbohydrate, by difference
17g
13%
Protein
5g
11%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
36mg
4%
Fiber, total dietary
4g
16%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Phosphorus, P
14mg
2%
Selenium, Se
1µg
2%
Sodium, Na
232mg
15%
Water
6g
0%

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.