Mashed Squash and Potatoes with Amaretti

12Nov09

Orange is back, as promised.  And this is sweet. creamy, Thanksgiving goodness. The original recipe for this mash uses russet potatoes, but since my vegetable box came with two giant (and I mean giant) flesh-colored sweet potatoes, I used them instead because, quite honestly, I had no other ideas. This substitution made the dish slightly sweeter than intended, which doesn’t bother me, but can be problematic when trying to convince my husband that sweet potatoes aren’t the enemy.

If you’re Thanksgiving memories have anything to do with marshmallows, this is a much more grown-up version with similar qualities that would look right at home next to the turkey. Or, if you’re like us around this time of year, you can just eat plates of this, perhaps with a green vegetable on the side, and call it a day.

Mashed Squash and Potatoes with Amaretti

Recipe courtesy Martha Stewart

Ingredients

2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6 cups)

Coarse salt

3 pounds buttercup squash (about 1 small squash), peeled, seeded, and cut into 1-inch cubes (about 8 cups)

6 tablespoons unsalted butter, plus more for baking dish

1/2 cup heavy cream

1/4 teaspoon freshly ground nutmeg

Freshly ground pepper

1/2 cup finely grated Parmigiano-Reggiano cheese

10 Amaretti (Italian almond cookies), crushed into fine crumbs (about 3/4 cup)

Directions

1. Cover potatoes with cold water, in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium-high; cook potatoes until soft, about 25 minutes. In another medium saucepan, cover squash with cold water. Bring to a boil; add salt. Reduce heat to medium-high; cook until soft, 15 to 20 minutes. Drain potatoes and squash thoroughly.
2. Force potatoes through a ricer into a bowl. (As an alternative, you can use a hand mixer.) In a separate bowl, mash squash with a potato masher; stir in potatoes.
3. Bring 4 tablespoons butter and the cream to a simmer in a small saucepan over medium heat. Add 1/2 teaspoon salt and the nutmeg. Season with pepper. Stir cream mixture and 1/3 cup cheese into potato mixture. Season with salt and pepper, if desired. Spoon into a buttered 10-inch round baking dish.
4. Preheat oven to 350. Sprinkle mixture with crushed cookies and remaining cheese. Dot topping with remaining 2 tablespoons butter. Bake until topping is just browned, 20 to 30 minutes.

Filed under: Holiday, Vegetables   |  Leave a Comment