- Calories 157
- Fat 3.6g
- Satfat 2.2g
- Monofat 0.9g
- Polyfat 0.2g
- Protein 4g
- Carbohydrate 29g
- Fiber 3g
- Cholesterol 10mg
- Iron 1mg
- Sodium 229mg
- Calcium 67mg
- Sugars 2g
- Est. added sugars 0g
Butternut-Swirled Mashed Potatoes
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.
How to Make It
Step 1
Place russet potatoes in a large bowl; cover with water to 1 inch above potatoes.
Step 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.
Step 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.
Step 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.
