These are heavenly! And such a pretty color. =)
1 pound Yukon Gold potatoes, peeled and cut into 1 inch chunks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1 inch chunks
4 tbsp. butter, divided
1 tbsp. dried rosemary, slightly crushed
2 large garlic cloves, minced
1/2 cup warm milk
Salt and pepper to taste
1. In a 3-quart saucepan, cover potatoes and squash with cold water. Bring to a boil over high heat; reduce heat, cover and cook until tender, about 20 minutes. Meanwhile, put 2 tbsp. of butter, rosemary and garlic in a small skillet over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.
2. Thoroughly drain potatoes and squash, return to pan and shake about a minute over low heat. Mash with a hand masher leaving mixture slightly chunky. Over low heat, gently mix in browned butter, remaining 2 tbsp. of butter, milk and salt and pepper to taste. Serve immediately. Yield: 4 servings.