Butternut-Sage Mashed Potatoes
"I like to add a bit of roasted garlic and rosemary to my mashed potatoes, but if I’m feeling really festive this recipe is my go-to. The richness of the butternut squash complements the potatoes perfectly, plus the orange and white swirls are beautiful and look just like autumn in a bowl!" — Julie Benz
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 teaspoon salt
- 4 tablespoon flour
- 2 large side containers of boston market mashed potatoes hot (can be heated in their microwaveable containers)
- 1 1/2 pound butternut squash
- 1 tablespoon finely chopped sage
- Carbohydrate 14.6395419226424 g
- Cholesterol 0 mg
- Fat 0.0855919027083333 g
- Fiber 1.70538805416667 g
- Protein 0.85231069375 g
- Saturated Fat 0.0180235329020833 g
- Serving Size 1 1 Serving (90g)
- Sodium 3.40927610833333 mg
- Sugar 12.9341538684757 g
- Trans Fat 0.0255379041458333 g
- Calories 56 calories
Peel and cube butternut squash; boil 8 minutes or until tender. Drain, puree and swirl squash using a blender or food processor until smooth. Swirl puréed squash into 2 large containers Boston Market Mashed Potatoes. Brown 4 tablespoons butter with 1/4 cup chopped sage and 1 teaspoon salt. Melt butter in a light-colored, heavy-bottomed skillet on medium heat. Stir continuously — the butter will foam and subside, and browned specks will begin to form. When the butter has a nutty aroma, remove from heat, and pour over mashed potatoes/squash mixture.
