Directions:
- In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to15 minutes. Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm. Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.89 Kcal (736 kJ) | ||
| Calories from fat | 77.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 24.08mg | 8% | |
| Sodium | 31.56mg | 1% | |
| Potassium | 695.09mg | 15% | |
| Total Carbs | 23.6g | 8% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 3.19g | 6% | |
| Vitamin C | 28.9mg | 48% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1.7mg | 9% | |
| Calcium | 99.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 85.03 Kcal (356 kJ) | ||
| Calories from fat | 37.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 13% | |
|---|---|---|---|
| Cholesterol | 11.64mg | 8% | |
| Sodium | 15.26mg | 1% | |
| Potassium | 336.03mg | 15% | |
| Total Carbs | 11.41g | 8% | |
| Sugars | 2.07g | 17% | |
| Dietary Fiber | 1.61g | 13% | |
| Protein | 1.54g | 6% | |
| Vitamin C | 14mg | 48% | |
| Vitamin A | 0.6mg | 41% | |
| Iron | 0.8mg | 9% | |
| Calcium | 48.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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