Sage And Pumpkin Mash

• 2 kg butternut pumpkin (peeled chopped)
• 1 potato (medium desiree peeled and chopped)
• 1/3 cup sour cream (fat-reduced)
• 40 g butter
• 2 garlic cloves (peeled minced)
• 1/4 cup sage (fresh leaves)

1. Place pumpkin and potato in a large saucepan and cover with cold water and bring to the boil over high heat and then reduce heat o medium and cook for 12 to 15 minutes or until tender and then drain and return to saucepan and then add sour cream and mash until smooth.
2. Place a frying pan over medium heat and add butt and cook for 1 to 3 minutes or until melted and foaming and then add garlic and sage and cook for 2 to 3 minutes or until sage is crisp and butter dark and golden and then remove from heat.
3. Spoon mash into a bowl and top with butter mixture and serve.
4. NOTE - you could make mash ahead to the end of step 1 and then reheat gently, adding a little milk if too thick and continue recipe from step 2.

butternut pumpkin, potato, sour cream, butter, garlic, sage

Taken from www.food.com/recipe/sage-and-pumpkin-mash-454025 (may not work)