Mashed Potatoes and Butternut Squash
rec.food.cooking/BrawnyBear
Yield: 8 servings

2 1/2 lb russet potatoes, peeled
2 1/2 lb butternut squash, peeled and seeded
8 large garlic cloves
1/4 lb butter
ground nutmeg

Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes. Transfer vegetables to large bowl. Add butter and mash vegetables until fairly smooth. Season to taste with ground nutmeg, salt and pepper.