Happy After Thanksgiving Day...Sorry I don't have a better photo...but I have to share this mashed potato dish I got from my friends at Food & Wine with you...
To prepare ultra fluffy potatoes, Author Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey and you don't want that.
- (3-pound) butternut squash, peeled, seeded and sliced 1/2 inch thick
- 1 1/2 tablespoon(s) vegetable oil
- Kosher salt
- 3 pound(s) Yukon Gold potatoes, peeled and quartered
- 4 clove(s) garlic
- 1 cup(s) half-and-half
- 1 1/2 stick(s) unsalted butter
- Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth.
- Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes.
- Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away.
Serves: 12 people
Cook Time: 25 min
Oven Temp: 400
Enjoy! Eat Well My Friends