Browned Butter Smashed Potatoes with Butternut Squash

Try two side dishes in one. Why not make this a new holiday tradition? Roughly mash potatoes with mellow butternut squash and finish with fresh sage leaves crisped in brown butter.   Each serving contains a whopping 1,046 mg potassium, a nutrient that's lacking in many American diets

1          pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks

1          small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks

Salt

3          tablespoons butter, divided

8-10     fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips

½         cup 1 percent milk (approximate)

Freshly ground black pepper, to taste

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.