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
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.

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.

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%