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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Squashed Potatoes Recipe

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This recipe for Squashed Potatoes is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium potatoes (Yukon Gold preferred)
2 small to medium acorn squash
8 oz. cream cheese
1 small to medium onion
Directions:
Directions:
Peel and cook potatoes in lightly salted water until tender.
Cut the squash in half and clean out seeds with a spoon. Cook cut side down in the microwave until tender (approximately 10-12 minutes). Remove the squash skin and discard. Fine chop the onion.
Mash the potatoes and squash together adding the cream cheese and onion. Whip until the consistency of mashed potatoes, thin with milk and butter or cream if desired and salt to taste. Put in a dish and garnish with a sprinkling of paprika. Serve with sour cream, and/or butter.
Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
Can be made ahead and reheated in the microwave

 

 

 

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