Ingredients
- 2 pounds potatoes (Yukon Gold potatoes, peeled and cut into large chunks, 907 grams)
- 1 1/2 cups butternut squash (1/2 small squash, peeled and cut into large chunks)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Nutmeg, dash of
- Chives, minced (fresh, for garnish, optional)
How to Make
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Step 1: In a large pot, boil potatoes and squash until tender; drain and return to pot.
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Step 2: Sprinkle parmesan over vegetables, cover with lid and let stand 1 minute.
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Step 3: Add sour cream, salt, pepper and nutmeg.
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Step 4: Beat with a handheld mixer until smooth.
We hope you enjoy this recipe!
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