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Browned Butter Smashed Potatoes with Butternut Squash

Browned Butter Smashed Potatoes with Butternut Squash


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Ingredients

  • 1 Pound yellow-flesh potatoes, cut into three-quarter-inch chunks
  • 1 small butternut squash, peeled, seeded, and cut into one-inch chunks
  • 3 Tablespoons butter, divided
  • 8-10 fresh sage leaves, stacked and cut across into a quarter-inch strips
  • 1/2 Cup one percent milk
  • 1 Pinch of salt
  • 1 Pinch of freshly ground black pepper

Directions

In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon of salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to 15 minutes.

Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm. Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage.

Nutritional Facts

Servings4

Calories Per Serving223

Folate equivalent (total)46µg12%


  • 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
  • 3 tablespoons butter, divided
  • 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
  • 1/2 cup 1 percent milk (approximate)
  • Freshly ground black pepper, to taste
  • Salt

1) In a 3-quart saucepan, cover potatoes and squash with water add 1 teaspoon salt.

2) Bring to water to a boil over high heat reduce heat, cover and cook until tender, about 12 to15 minutes.

3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown keep warm.

4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.

6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.

7) Spoon into serving bowl and drizzle with brown butter and sage.


  • 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
  • 3 tablespoons butter, divided
  • 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
  • 1/2 cup 1 percent milk (approximate)
  • Freshly ground black pepper, to taste
  • Salt

1) In a 3-quart saucepan, cover potatoes and squash with water add 1 teaspoon salt.

2) Bring to water to a boil over high heat reduce heat, cover and cook until tender, about 12 to15 minutes.

3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown keep warm.

4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.

6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.

7) Spoon into serving bowl and drizzle with brown butter and sage.


  • 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
  • 3 tablespoons butter, divided
  • 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
  • 1/2 cup 1 percent milk (approximate)
  • Freshly ground black pepper, to taste
  • Salt

1) In a 3-quart saucepan, cover potatoes and squash with water add 1 teaspoon salt.

2) Bring to water to a boil over high heat reduce heat, cover and cook until tender, about 12 to15 minutes.

3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown keep warm.

4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.

6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.

7) Spoon into serving bowl and drizzle with brown butter and sage.


  • 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
  • 3 tablespoons butter, divided
  • 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
  • 1/2 cup 1 percent milk (approximate)
  • Freshly ground black pepper, to taste
  • Salt

1) In a 3-quart saucepan, cover potatoes and squash with water add 1 teaspoon salt.

2) Bring to water to a boil over high heat reduce heat, cover and cook until tender, about 12 to15 minutes.

3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown keep warm.

4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.

6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.

7) Spoon into serving bowl and drizzle with brown butter and sage.


  • 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
  • 3 tablespoons butter, divided
  • 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
  • 1/2 cup 1 percent milk (approximate)
  • Freshly ground black pepper, to taste
  • Salt

1) In a 3-quart saucepan, cover potatoes and squash with water add 1 teaspoon salt.

2) Bring to water to a boil over high heat reduce heat, cover and cook until tender, about 12 to15 minutes.

3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown keep warm.

4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.

6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.

7) Spoon into serving bowl and drizzle with brown butter and sage.


  • 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
  • 3 tablespoons butter, divided
  • 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
  • 1/2 cup 1 percent milk (approximate)
  • Freshly ground black pepper, to taste
  • Salt

1) In a 3-quart saucepan, cover potatoes and squash with water add 1 teaspoon salt.

2) Bring to water to a boil over high heat reduce heat, cover and cook until tender, about 12 to15 minutes.

3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown keep warm.

4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.

6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.

7) Spoon into serving bowl and drizzle with brown butter and sage.


  • 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
  • 3 tablespoons butter, divided
  • 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
  • 1/2 cup 1 percent milk (approximate)
  • Freshly ground black pepper, to taste
  • Salt

1) In a 3-quart saucepan, cover potatoes and squash with water add 1 teaspoon salt.

2) Bring to water to a boil over high heat reduce heat, cover and cook until tender, about 12 to15 minutes.

3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown keep warm.

4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.

6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.

7) Spoon into serving bowl and drizzle with brown butter and sage.


  • 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
  • 3 tablespoons butter, divided
  • 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
  • 1/2 cup 1 percent milk (approximate)
  • Freshly ground black pepper, to taste
  • Salt

1) In a 3-quart saucepan, cover potatoes and squash with water add 1 teaspoon salt.

2) Bring to water to a boil over high heat reduce heat, cover and cook until tender, about 12 to15 minutes.

3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown keep warm.

4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.

6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.

7) Spoon into serving bowl and drizzle with brown butter and sage.


  • 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
  • 3 tablespoons butter, divided
  • 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
  • 1/2 cup 1 percent milk (approximate)
  • Freshly ground black pepper, to taste
  • Salt

1) In a 3-quart saucepan, cover potatoes and squash with water add 1 teaspoon salt.

2) Bring to water to a boil over high heat reduce heat, cover and cook until tender, about 12 to15 minutes.

3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown keep warm.

4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.

6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.

7) Spoon into serving bowl and drizzle with brown butter and sage.


  • 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
  • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
  • 3 tablespoons butter, divided
  • 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
  • 1/2 cup 1 percent milk (approximate)
  • Freshly ground black pepper, to taste
  • Salt

1) In a 3-quart saucepan, cover potatoes and squash with water add 1 teaspoon salt.

2) Bring to water to a boil over high heat reduce heat, cover and cook until tender, about 12 to15 minutes.

3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown keep warm.

4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.

5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.

6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.

7) Spoon into serving bowl and drizzle with brown butter and sage.



Comments:

  1. Eferleah

    I do not agree with what is written in your first paragraph. Where did you get this information from?

  2. Yair

    Previously, I thought otherwise, thank you for an explanation.

  3. Torley

    Rather useful piece

  4. Grant

    The absurd situation came out

  5. Kigat

    The author is great! So well covered the topic



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