Mashed Squash and Potatoes with Amaretti

Ingredients

  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
  • Coarse salt
  • 6 tablespoons unsalted butter, plus more for baking dish
  • ½ cup heavy cream
  • ¼ teaspoon freshly ground nutmeg
  • Freshly ground pepper
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • + 1 more ingredients
    • 10 Amaretti (Italian almond cookies), crushed into fine crumbs (about ¾ cup)

1. Cover potatoes with cold water, in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium-high; cook potatoes until soft, about 25 minutes. In another medium saucepan, cover squash with cold water. Bring to a boil; add salt. Reduce heat to medium-high; cook until soft, 15 to 20 mi...

View full recipe at SpringPad

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