Try two side dishes in one! Enjoy mashed potatoes with mellow butternut squash, and fresh sage leaves crisped in brown butter. Each serving contains a whopping 1,046 mg potassium, a nutrient that’s lacking in many diets.
- 1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
- 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
- 3 tablespoons butter, divided
- 8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into u00bc-inch strips
- 1/2 cup 1 percent milk (approximate)
- Freshly ground black pepper, to taste
1) In a 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt.
2) Bring to water to a boil over high heat; reduce heat, cover and cook until tender, about 12 to15 minutes.
3) Meanwhile, add 2 tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching closely, cook for about 3 minutes, until the butter foams and begins to brown; keep warm.
4) Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat.
5) Roughly mash potatoes and squash with hand masher, leaving mixture chuncky.
6) Over low heat, gently mix in remaining tablespoon of butter and enough milk for consistency desired. Season with salt and pepper.
7) Spoon into serving bowl and drizzle with brown butter and sage.
Fat: 10 g
Cholesterol: 25 mg
Fiber: 8 g
Sodium: 116 mg
Potassium: 1046 mg
Protein: 6 g