I'm not a huge fan of mashed potatoes - if I never had them again, I wouldn't miss them. This would be a great way to use leftover mashed.
This recipe came from Taste of Home magazine. I cut it in half, and didn't measure anything.
I didn't think the sesame seeds added much, but the cumin was nice. Maybe some thyme next time.
Lee
Butternut Squash and Potato Mash
8 cups cubed butternut squash (about 4 pounds)
4 medium potatoes, cubed
16 cloves of garlic
2 T sesame seeds
1 teas. ground cumin
1 cup shredded Colby-Monterey Jack cheese (I used a 4 cheese Mexican blend)
2 T butter
salt and pepper
Boil squash and potatoes until tender, about 15 minutes.
Toast sesame seeds and cumin in a dry pan for a few minutes, until aromatic.
Drain squash mixture, mash, adding butter, cheese, salt and pepper. Sprinkle with sesame seed mixture.
This recipe came from Taste of Home magazine. I cut it in half, and didn't measure anything.
I didn't think the sesame seeds added much, but the cumin was nice. Maybe some thyme next time.
Lee
Butternut Squash and Potato Mash
8 cups cubed butternut squash (about 4 pounds)
4 medium potatoes, cubed
16 cloves of garlic
2 T sesame seeds
1 teas. ground cumin
1 cup shredded Colby-Monterey Jack cheese (I used a 4 cheese Mexican blend)
2 T butter
salt and pepper
Boil squash and potatoes until tender, about 15 minutes.
Toast sesame seeds and cumin in a dry pan for a few minutes, until aromatic.
Drain squash mixture, mash, adding butter, cheese, salt and pepper. Sprinkle with sesame seed mixture.