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