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Butternut Garlic Mashed Potatoes

The History of The Steakhouse | Recipes

Serves about 4


2 cups or so Butternut Squash peeled and diced
2 cups or so Redskin potatoes cubed
2 cloves garlic
Salt and pepper to taste



This is how the Butternut Squash looks

Cut the squash in half set it on the cut end and cut/peel the skin off top to
bottom with a downward slice,

Cut half the sqaush into cubes

Cube the red skin potatoes

Peel and cut the garlic in half.

Put in a 2 quart sauce pan and cover with water bring to a boil.
Turn down to a simmer and cook for about 15 to 20 minutes till squash
and potatoes are tender.

Drain the potatoes and squash well. Return them to a pan and put the pan
on low heat to help dry out the potatoes and squash.

Use a hand held Imersion blender or just a hand held potato masher
or wire whip works well also. Taste and season with salt and pepper.




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