After PhillyBoy’s great half marathon run Sunday (and mine too, of course) I wanted to make him a special dinner. I knew he would love a steak and I knew he would love a salad, but I wasn’t sure what to do about the sides. I forgot about that dilemma while at the market and just came home with the goods we need for Thanksgiving.
I started to put the groceries away when the bowl of potatoes for Thanksgiving brunch caught my eye. I took one from the bowl knowing that no one would notice the missing potato on Thursday. Also catching my eye was the small package of precut and washed butternut squash that they sell at the market this time of year. I bought it for no purpose except that I was excited for convenient butternut squash!
And a side was born!
Here is my version of a super easy but very flavorful mashed potato side. This would be a great addition to your Thanksgiving meal this year, and is a fun twist on an old classic. I increased the volume for the recipe below, but I made a small batch with just one potato and it was equally delicious.
Butternut Squash Mashed Potatoes
4 medium russet potatoes
1 cup peeled and cubed butternut squash
4 tbs unsalted butter
1/2 cup grated parmigiano reggiano
4-5 tbs skim milk
kosher salt to taste
1. Fill a large pot halfway with water and bring to a boil. Meanwhile, peel the potatoes and chop into uniform size cubes (about 1 inch). When the water comes to a boil add the potatoes and squash, cover, and boil on high for 10-15 minutes until fork tender.
2. Drain the potatoes and squash and put in a large bowl. Add the butter, parmigiano reggiano, and a dash of kosher salt. Using a potato masher, begin to mash the mixture together. As it starts to come together (about 1 minute) add a tbs of skim milk at a time until the mixture reaches the creamy consistency you like. Add kosher salt if needed and serve warm. Enjoy!