Recipe by Dr. Jenny
DH and I made this as a side last night to our veal chops and both of us LOVED this dish!! The recipe comes from the October issue of "Philadelphia" magazine and is credited to a local restaurant named Fork. Note that we used red skin potatoes as that is what we had on hand and we thought it turned out great (though that many small potatoes were a pain to remove the skin from). We also used two foil-lined baking sheets: one for potatoes, one for squash since they had different cooking times. Enjoy!
Top Review by Mia in Germany
"These are the best mashed potatoes I've ever eaten" was DH's comment after swallowing the first bite, and I definitely agree! This was outstanding, and I'll make it again often for sure! For the heavy cream I used almond cream, also I didn't use salted butter because a didn't have any, but it was salty enough anyway. Thanks so much for sharing this :)<br/>Made for ZWT 9 Family Picks for The Apron String Travelers
- 2 lbs butternut squash, peeled, seeded, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- black pepper, to taste
- 2 lbs idaho potatoes
- 4 tablespoons salted butter
- 1⁄2 cup heavy cream
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Toss squash with olive oil and sprinkle with salt and pepper.
- Spread on a baking sheet lined with aluminum foil.
- Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
- Stir squash cubes occasionally to avoid browning on sides.
- When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
- Combine potatoes with squash in a bowl.
- Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
- Add salt and pepper to taste and mash with a hand masher.