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Butternut-Swirled Mashed Potatoes

Active time 30 mins
Total time 45 mins

Serves 10 (serving size: about 2/3 cup)

Keep mashed potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This will keep them moist and warm without scorching. If you don't have a ricer, use a potato masher, being careful not to overwork the potatoes.


  • 1 1/2 pounds russet potatoes, peeled and cut into 1-in. pieces
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-in. pieces
  • 2 cups unsalted chicken stock
  • 2 tablespoons fresh sage leaves
  • 1 (12-oz.) package peeled diced butternut squash
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 1/4 cups room-temperature nonfat buttermilk, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 157
  • fat 3.6 g
  • satfat 2.2 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 4 g
  • carbohydrate 29 g
  • fiber 3 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 229 mg
  • calcium 67 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place russet potatoes in a large bowl; cover with water to 1 inch above potatoes.

  2. Place Yukon Gold potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. When water reaches a simmer, drain russet potatoes, and add to pan with Yukon Golds. Bring to a boil; reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain.

  3. Using a potato ricer, rice potatoes over pan. Stir in butter until melted. Gently stir in 1 cup plus 2 tablespoons buttermilk, salt, and black pepper.

  4. While potatoes simmer, bring chicken stock, sage leaves, and butternut squash to a simmer; cook 15 minutes. Reserve 2 tablespoons stock; drain squash. Discard sage. Place 2 tablespoons buttermilk, 2 tablespoons stock, and squash in a blender; blend until smooth. Add squash mixture to mashed potatoes; swirl with a spoon.