- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Ingredients:
| 12 oz | Butternut Squash; Peeled, seeded and cubed |
| 10 oz | Red Potatoes, cubed |
| 10 oz | Yukon Gold Potatoes, cubed |
| Water, to cover | |
| ½ cup | Unsalted Butter |
| ½ cup | Whole Milk |
| ½ cup | Buttermilk |
| 6 | Sage Leaves |
| ¼ cup | Freshly Grated Parmesan Cheese |
| 1 tsp | Kosher Salt |
| ½ tsp | Freshly Ground Pepper |
Directions:
Place squash and potatoes in a medium sauce pan. Add water to cover and bring to a boil; boil until just tender; drain. Once potatoes are almost done, heat butter, whole milk, buttermilk, and whole sage leaves over low heat. Heat until the butter has just melted. Return hot, cooked potatoes and squash to the original pan and have a hand blender ready. With the back of a spoon, push the sage leaves into the heated milk to extract some flavor. Toss the leaves after this step. Pour 1/2 of the milk mixture into the cooked potatoes, add the cheese, salt, and pepper. Blend with a hand mixer and add remaining liquid as desired for the chosen consistency. Taste for salt and pepper, adding more, if necessary.
Helpful Tips:
This recipe could also be thinned to a soup with more milk or chicken stock. The salt and pepper would need to be adjusted to your liking. It is important to cut the potato and squash cubes to a similar size so they cook as evenly as possible.
