Garlic Rosemary Potatoes - Mashed With Squash

carley king's Note:

Okay, so sometimes you just have to hide squash in things--but the squash gives mashed potatoes a creamier but almost bolder taste. I’m a garlic fiend, so the garlic sets off the creaminess with almost a tang. I found this recipe in a magazine and changed it a little bit. Great with a mushroom gravy or some steamed veggies.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 1 squash , of your choice (peeled and cubed)
• 2 medium potatoes (peeled and cubed)
• 1 garlic clove (minced)
• ½ cup ricotta cheese (or soymilk or soy sour cream)
• ¾ teaspoon chopped rosemary (or dried)
• ¼ teaspoon salt (to taste)
• 1 pinch pepper
• 1 pinch lemon pepper (optional)
• 1 pinch oregano (optional)
• 1 pinch thyme (optional)
• parmesan cheese , on top (optional)

Directions:

1. Combine squash and potatoes into large pot.
2. Cover with water and heat on burner to medium.
3. Bring to a boil and cover.
4. Leave in pot until both squash and potatoes are tender.
5. Strain and mash in a bowl.
6. Add herbs n' spices and half of the ricotta cheese or milk.
7. Blend then add the other half (cheese/milk).
8. Blend some more.
9. Serve warm and enjoy!