Thursday, April 8, 2010
Extended Life for: Potatoes Early this fall, we were blessed by an Idahoan CouchSurfer's abundant squash crop. A winter squash has sat in the pantry simply waiting for it's shining moment. Well, here it is! Just scoop the seeds out of any ole squash and roast at 400 degrees until soft (20-30 minutes, maybe). Meanwhile, boil some potatoes until tender, drain. In a deep pot, scoop squash and tender potato chunks, add milk and butter and begin the process of mashing. Continue to add milk and butter until squashed potatoes reach desired consistency. Enjoy with Antelope Dip Sandwiches, salad, and the best company you can find.