| Amaretti Butternut Potatoes |
Recipe Type: Side Dish
- 2 Lbs Eastern Potatoes, Peeled and Cut Into 1 Inch Cubes
- Coarse Salt
- 3 Lbs Peeled Butternut Squash
- 6 Tablespoons Land O Lakes Unsalted Butter, Plus more for baking dish
- 1/2 Cup Garelick Farms Heavy Cream
- 1/4 Teaspoon McCormick Ground Nutmeg
- Freshly Ground Pepper
- 1/2 Cup Finely Grated Parmesan Cheese
- 10 Amaretti (Italian Almond Cookies), Crushed Finely (roughly 3/4 Cup)
- Put the potatoes into a medium saucepan. Cover with cold water. Bring to a boil and add salt. Reduce heat to medium-high. Once the potatoes are soft, which should take about 25 minutes, drain potatoes well.
- While potatoes are cooking, grab another medium saucepan and cover the squash with cold water. Bring to a boil and add salt. Lower the heat to medium-high heat and cook for about 15-20 minutes, or until they are soft. Drain squash.
- Take the potatoes and force through a ricer into a bowl. Mash the squash in a separate bowl, using a potato masher. Add in the potatoes and stir together.
- Place a small saucepan over medium heat with 4 Tablespoons of butter and cream. Bring to a simmer. Add in 1/2 Teaspoon of salt, nutmeg and season with pepper. Take cream mixture and 1/3 cup of cheese and stir into the potatoes. Season with salt and pepper. Transfer the mixture into a 10 inch round baking dish.
- Preheat your oven to 350°F. Take the crushed Amaretti and sprinkle on top, along with the remaining cheese. Dot the topping with remaining butter. Put in the oven and cook for about 20 to 30 minutes, or until the topping is just browned.
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