Ingredients

The following ingredients have 6 Servings
  • 6 cups peeled and cubed butternut squash ((about 1 & 1/2 pounds))
  • 2 cups peeled and cubed yukon gold potatoes ((about 2 medium))
  • 5 cloves garlic (, minced)
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • pinch of nutmeg (, optional)

Instruction

  • Place squash, potatoes, and garlic in a large pot; fill with water just to cover and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12-15 minutes or until fork tender.
  • Drain the mixture and return to pot.
  • Add in the cheese, butter, salt, and pepper; mash until desired consistency is reached.
  • Taste and adjust seasoning, if necessary. Mix in a pinch of nutmeg, if desired.
  • Serve hot!