In 3-quart saucepan, cover potatoes and squash
with water; add 1 teaspoon salt. Bring to boil over high heat; reduce
heat, cover and cook until tender, 12 to15 minutes. Meanwhile, add
2 tablespoons of the butter and the sage to small skillet or saucepan
over medium heat. Tilting pan and watching closely, cook about 3 minutes,
until butter foams and begins to brown; keep warm. Thoroughly drain
potatoes and squash, return to pan and shake 1 to 2 minutes over low
heat. Roughly mash with hand masher leaving mixture chunky. Over low
heat, gently mix in remaining tablespoon butter and enough milk for
consistency desired. Season with salt and pepper. Spoon into serving
bowl and drizzle with brown butter and sage.
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