4 large PINK or RED potatoes boiled with salted water
2 cups boiled ripe squash
2 tablespoons butter
Enough milk to blend in blender
How to make this recipe:
Drain the vegies and place in blender. Add the butter at once. Add milk 1/4 cup at a time as you blend the mixture on low. When you get a sour cream consistency. STOP!
Pour into hollowed squash bowls and cover with the tops of the squash. Serve immediately, hot!
Watch their eyes glow!
Happy Fall/Autumn! Serve in hollowed out squash bowls you can make yourself.
Prep time: 30 minutes
Serves 4
Recipe from: Mary Nunez
Rate this recipe:
