Name: Autumn Mashed Potatoes
Ingredients: 2 pound small red potatoes, skins on, quartered; 1 small butternut squash (about 2 pounds), peeled, seeded and cubed; 1/2 cup heavy cream; 1 stick butter, cut into pieces; 2 teaspoon kosher salt

Autumn Mashed Potatoes

For a perfect thanksgiving side dish create autumn mashed potatoes. With a great fusion of flavors, these potatoes will give you the warm comfort needed in the colder months.

Why You'll Love This Recipe

Here are our top 5 reasons why you should make Autumn Mashed Potatoes:

1. Perfect Thanksgiving Side Dish: Autumn Mashed Potatoes are the perfect side dish for your Thanksgiving feast. The combination of flavors in these mashed potatoes will complement your turkey and all the other delicious dishes on the table.

2. Comforting and Cozy: With a fusion of fall flavors like roasted garlic, nutmeg, and sage, these potatoes will give you that warm and cozy feeling that you crave during the colder months. One bite and you'll feel like you're wrapped in a blanket by a roaring fireplace.

3. Easy to Make: Despite the fancy name, Autumn Mashed Potatoes are actually quite simple to make. All you need are some basic ingredients like potatoes, butter, milk, and a few seasonings. In just a few steps, you'll have a delicious and impressive side dish ready to go.

4. Versatile Dish: These mashed potatoes are not just for Thanksgiving - they can be enjoyed all season long. Serve them alongside a roast chicken for a cozy Sunday dinner, or pair them with a hearty stew for a comforting weeknight meal.

5. Crowd Pleaser: Whether you're hosting a dinner party or just cooking for your family, Autumn Mashed Potatoes are sure to be a hit. The rich and creamy texture, combined with the savory and aromatic flavors, will have everyone coming back for seconds. Get ready to impress your guests with this delicious side dish!

Ingredients

2 pounds small red potatoes, skins on, quartered
1 small butternut squash (about 2 pounds), peeled, seeded and cubed
1/2 cup heavy cream
1 stick butter, cut into pieces
2 teaspoons kosher salt

Instructions

Place the potatoes in a medium saucepan with water to cover by inch.
Place the squash in another saucepan with water to cover by 1 inch. Bring both to a boil, lower the heat and simmer until they are soft, about 15 minutes for the potatoes and 10 minutes for the squash.
Warm the heavy cream in a small saucepan.
Drain the potatoes and the squash and return to a clean saucepan.
Over very low heat, coarsely mash the vegetables, gradually adding the cream and the butter.
Stir in the salt and serve piping hot.