What do you get when you combine Roughly mash potatoes with mellow butternut squash and finish with fresh sage leaves crisped in brown butter? A hit!

This combination will be a crowd pleaser at the Thanksgiving table, as well as for family dinners throughout the fall and winter.

RECIPE: SMASHED POTATOES & BUTTERNUT SQUASH WITH BROWN BUTTER & SAGE

Ingredients

1. COOK potatoes and squash: In 3-quart saucepan, cover the vegetable chunks with water; add 1 teaspoon salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to 15 minutes. Meanwhile…

2. COMBINE 2 tablespoons of the butter and all the sage in small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until the butter foams and begins to brown. Keep warm.

3. DRAIN the cooked potatoes and squash, return to pan and shake 1 to 2 minutes over low heat. Roughly mash with a hand masher, leaving the mixture chunky. Over low heat, gently mix in the remaining tablespoon of butter and enough milk for consistency desired.

4. SEASON with salt and pepper. Spoon into a serving bowl and drizzle with the brown butter and sage.

MASHED POTATOES VS. SMASHED POTATOES

What’s the difference? Unlike mashed potatoes, which ideally are almost as smooth as a purée, smashed potatoes are a rough mash. More rustic (chunky) in appearance, they taste the same and require less labor to mash. A win!