5 ratings

Butternut-Sage Mashed Potatoes

Name: Butternut-Sage Mashed Potatoes
Yield: 8
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 tablespoon flour; 1 tablespoon finely chopped sage; 2 teaspoon salt

November 20, 2013

Lauren Gordon

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

Servings

Calories Per Serving

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

Servings8

Calories Per Serving97

Total Fat0.3g0.5%

Sugar2gN/A

Saturated0.1g0.5%

Protein2g5%

Carbs23g8%

Vitamin A455µg51%

Vitamin B60.3mg15.8%

Vitamin C29mg48%

Vitamin E1mg7%

Vitamin K19µg24%

Calcium65mg6%

Fiber3g14%

Folate (food)35µgN/A

Folate equivalent (total)35µg9%

Iron1mg7%

Magnesium46mg12%

Niacin (B3)2mg8%

Phosphorus64mg9%

Potassium539mg15%

Sodium333mg14%

Thiamin (B1)0.1mg9.3%

Zinc0.4mg2.4%