Butternut Squash and Potato Mash

Yukon Gold Potatoes and sweet Butternut Squash mashed together with Sour Cream and a touch of Butter.

Servings: 4

Directions

1. In two separate saucepans, bring butternut squash and potatoes (with bay leaves in each) to a boil in salted water over high heat.

2. Cook until each veggie is tender, then drain, discard bay leaf and return veggies to pan to dry out.

3. Place both squash and potatoes in a large bowl. While still warm, add sour cream and butter and mash with a hand mixer or hand masher, until mostly smooth.

4. Season to taste.

Ingredients

• ½ lb. butternut squash, peeled and diced large

• 1 lb. Yukon gold new potato, peeled and diced large

• 2 bay leaves

• 3 tbsp. sour cream

• 1 tbsp. butter

• salt and pepper