Squash and Potato Purée

This creamy, comforting mash blends the sweetness of squash with the earthiness of potatoes — smooth, buttery, and perfect with turkey and gravy

Ingredients :

• 1 medium butternut squash or kabocha/acorn, peeled, seeded, and cubed
  
• 2 large Gold potatoes, peeled and cubed
• 3–4 tbsp unsalted butter
• ¼ cup heavy cream or whole milk
• Salt & pepper, to taste
• Pinch of nutmeg or fresh thyme for extra warmth

Instructions:

1. In a large pot, add the squash and potatoes. Cover with cold salted water and bring to a boil.
2. Reduce to a simmer and cook for 15–20 minutes, or until both squash and potatoes are very tender.
3. Drain well and return to the warm pot. Let them sit for 1–2 minutes to let excess moisture evaporate.
4. Add butter, cream, salt, and pepper. Mash until smooth (or use an immersion blender for a silky purée).
5. Taste and adjust seasoning. For a touch of depth, stir in a small pinch of nutmeg or fresh thyme.m