"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
- 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
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.