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Recipe from the Market

A combination of satisfying flavors using vegetables from our market.

Browned Butter Smashed Potatoes with Butternut Squash

Browned Butter Smashed Potatoes with Butternut Squash Recipe will definitely impress your family and guests with its delicious combination of potatoes and butternut squash.  Enjoy these smashed potatoes with mellow butternut squash and fresh sage leaves crisped in brown butter.  This is another great side dish to serve with your holiday meal!

Because the potatoes and squash are slightly chunky, it is called “smashed” instead of “mashed.”  The difference between these two techniques, is the mashed potatoes are smooth, and smashed potatoes are left with chunks potatoes, but not lumpy.

Prep Time: 20 minutes, Cook Time: 20 minutes, Yield: 4 servings


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 to 10 fresh (2- to 3-inch) sage leaves, stacked and cut across into 1/4-inch strips
1/2 cup milk (approximate)
Freshly-ground black pepper and salt, to taste


In a 3-quart saucepan over high heat, add potatoes and squash chunks with water; add 1 teaspoon salt.  Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes.

In a small frying pan or saucepan, add 2 tablespoons of the butter and the sage.  Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.

When potatoes and squash are cooked, remove from heat and thoroughly drain the water off.

Reduce heat to low, return pan with the drained potatoes and squash to burner, and shake 1 to 2 minutes; remove from heat.

Roughly mash with hand masher leaving mixture chunky.  Gently mix in remaining 1 tablespoon butter and enough milk for consistency desired.  Season with salt and pepper.

Spoon into a large serving bowl and drizzle with brown butter/sage mixture.

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