The More The Merrier Mashed Potatoes

• 1 pound red skinned potatoes (skin on)
• 1 medium butternut squash, peeled and seeded
• 1 small baking pumpkin (6") or 12 oz can of pumpkin puree, peeled and seeded
• 1 cup heavy cream
• 3/4 pound butter
• 4 cloves garlic , pressed
• salt and pepper, to taste
• 2 cups whole milk (or less depending on how creamy you want the potatoes)
• nutmeg to taste (optional)
• Healthier Version Substitutions
• 2 cups chicken broth for cream and broth
• 3/4 pound light butter

1. Quarter the redskins and place in boiling salted water to cover. Cook about 10 minutes.
2. While the potatoes are cooking, peel & seed the squash and pumpkin and chop into large (1") cubes. Add these to the potatoes after the potatoes have cooked for 10 minutes.
3. Cook the vegetables until tender but not mushy. Drain the potatoes and squash. Use a potato masher to mash the vegetables.
4. Add the cream, butter and spices to the potato/squash mixture. Mash until you get the consistency you prefer, adding extra whole milk to get a creamier consistency. Be careful not to turn your dish into soup.

red skinned potatoes, butternut squash, baking pumpkin, heavy cream, butter, garlic, salt, milk, nutmeg, version, chicken broth, butter

Taken from www.epicurious.com/recipes/member/views/the-more-the-merrier-mashed-potatoes-50108128 (may not work)