Revive standard mashed potatoes by adding squash to the mix.
1 small butternut squash, peeled, seeded and cut into 2" chunks
4 lb. Yukon Gold potatoes, peeled and halved
Salt and freshly ground black pepper
6 tbsp butter or margarine
2 cloves garlic, minced
1 cup milk or half-and-half
Step 1: Place squash and potatoes in large pot and cover with salted water. Bring to a boil then reduce heat and simmer about 20 minutes or until vegetables are easily pierced with fork.
Step 2: Drain in a large colander; return squash and potatoes to the pot. Stir over medium heat until dry, about 3 minutes. Remove from heat and set aside.
Step 3: In a small saucepan, melt butter or margarine over medium heat; add garlic and cook about 2 minutes. Add milk (or half-and-half) and bring to a gentle simmer. Pour milk mixture over squash and potatoes and season liberally with salt and pepper. Using a potato masher, mash until smooth. Serve immediately.