substances:
3 cups (about 1.5 lbs.) peeled, seeded kabocha squash, cut into 1″ cubes
three cups (approximately 1.5 lbs.) peeled Yukon gold potatoes, reduce into 1″ cubes
3 huge cloves garlic, smashed and peeled
four tablespoons unsalted butter, reduce into small cubes and softened
½ cup milk*
2 tablespoons heavy cream
1 tablespoon freshly chopped rosemary (non-compulsory)
1 teaspoon kosher salt, plus more to flavor
freshly floor black pepper
instructions:
vicinity the squash, potatoes, and garlic in a large saucepan and fill with enough water to cover the greens with the aid of 2″. cover and place over medium-excessive warmness. convey to a boil, uncover, and upload a generous pinch of salt. lessen the warmth to medium and cook dinner till the squash and potatoes are tender, about 15-20 minutes.
Drain nicely and vicinity in a huge bowl. add the butter, milk, heavy cream, salt and pepper to flavor. Mash till the potatoes attain the desired consistency, adding extra milk or cream if desired.
Stir within the fresh rosemary if the usage of and alter the seasoning if vital.
Serve warm and experience!
