OK, here it is, a brand-new recipe of mine -- inspired by Cottage Living magazine's butternut squash and potato mash with thyme. (The link I just provided has the recipe listed, but for some reason it wasn't popping up for me this time; try it out for yourself.)
The thing that was so good about this side was its subtle sweetness -- and its serious richness. It tastes like I used tons of butter -- in fact, there were remarks about how buttery it was -- and it's unique, which is not something one can say often about mashed potatoes.
We all four -- mom, dad, husband, and I -- wanted more of this, so next time I'll double the recipe.
Butternut squash-potato puree with fresh thyme (makes 4 side servings)
1 pound butternut squash, peeled and cubed
1 pound Yukon gold potatoes, unpeeled, cubed
1 tablespoon butter
1/2 cup whole milk yogurt
1.5 teaspoons fresh thyme, chopped
salt and pepper, to taste
1.) Steam the squash in a steamer until tender. Boil the potatoes until tender.
2.) Melt butter in a pan, add the time and cook, stirring, over medium heat, for about two minutes.
3.) Combine all the ingredients and mash or puree with a hand blender. Add salt and pepper. (If you like, you can brown the top of the potatoes under a broiler for about 3 minutes.)
Today's question: Do you have a favorite way to fix up mashed potatoes?