Butternut squash and potatoes team up for a delicious side dish. This isn’t a typical mashed potato recipe — it’s a gourmet upgrade perfect for adding to your Thanksgiving table or any fall dinner.
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Ingredients
▢1 ½ pounds starchy potatoes - peeled and quartered
▢4 tbsp unsalted butter - at room temperature, divided
▢1 yellow onion - diced
▢1 garlic clove - minced
▢1 ½ pounds butternut squash - peeled and cubed
▢salt - to taste
▢¼ tsp black pepper
▢½ tsp dried thyme
▢¼ tsp grated nutmeg
▢1 bay leaf
▢¾ cup water
▢½ cup half-and-half - at room temperature

Instructions
Get your prep done before you start cooking: Peel and quarter the potatoes. Peel and deseed the butternut squash, cut into 1 inch/2,5 cm large cubes. Dice the onion and mince the garlic.
Place the potatoes in a large pot, add hot water and 1 teaspoon salt. Cover and boil for about 20 minutes or until tender. The potatoes are done when they can be easily pierced with a knife. Drain, when ready.
Heat 2 tablespoons butter over medium low in a large nonstick skillet. Add onion and garlic, cook for 2 minutes. Add butternut squash and cook for 3 minutes. Stir in salt, pepper, thyme and nutmeg. Pour in water and add the bay leaf. Simmer for 15-20 minutes or until tender. Press with the back of a wooden spoon or a fork to check the doneness. If the squash is not soft enough, add water and simmer until the water is fully evaporated.
To the drained potatoes, add squash, butter and half-and-half.
Mash until combined and smooth. Taste and adjust salt, if needed.

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