Butternut Squash, Potato and Cheddar Mash

In my family we have mashed potato lovers and butternut squash lovers, and those who love both. This dual mash with sharp cheddar is so good you'll want to make it for more than just holidays. It's savory-sweet with a tang from sour cream and cheddar that just puts it over the top on flavor. Serve with your favorite protein and a heaping serving of green veggies.

Butternut Squash, Potato and Cheddar Mash
Serves 8

2 pounds potatoes - peeled, cubed and cooked until tender
2 pounds butternut squash - peeled, seeded and roasted until soft
1/2 cup milk
1/2 cup sour cream
1/2 stick butter
1 Tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 1/2 cups finely shredded extra sharp cheddar cheese

1. Drain potatoes well and combine with cooked squash in a large pot. Add butter and once it melts, mash well.
2. Add milk, sour cream, salt and pepper and mix with a hand mixer until smooth and fluffy.
3. Fold in cheese, mound in a serving dish, sprinkle with extra cheese and serve immediately.

*To cook butternut squash, peel and seed and cut into 1-inch chunks. Lay on a roasting pan and sprinkle with olive oil. Roast at 450 degrees F for 20 - 25 minutes or until soft and just beginning to caramelize.