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Ingredients
- 2 1/2 lb Russet potatoes, peeled, cubed
- 2 1/2 lb Butternut squash, peeled, seeded, cubed
- 8 lrg Garlic cloves
- 1/4 lb Margarine, room temperature (1 stick) Grnd nutmeg
Directions
- Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables till tender, adding more water to pot if necessary, about 15 min. Transfer vegetables to large bowl. Add in margarine and mash vegetables till fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hrs ahead. Let stand at room temperature. Reheat uncovered in 350F oven for 30 min.)
- Serves 8.
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