Butternut Mashed Potatoes with Sage Browned Butter

9 35 204
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 6
Butternut Mashed Potatoes with Sage Browned Butter
Health Rating


2 medium potato Sweet potato (cut into 3/4-inch chunks)
1 potato Yukon Gold potato (cut into 3/4-inch chunks)
1 small squash Butternut squash (peeled, seeded and cut into 1-inch chunks)
2 tbsp Butter, unsalted
1 tbsp Olive oil
9 leaf Sage, fresh (stacked and cut across into 1/4-inch strips)
1/2 tsp Salt and pepper (to taste)
1/2 cup Greek yogurt, plain, 2% M.F. (more or less to reach desired consistency; or any milk you prefer)
1/4 tsp Nutmeg, ground (freshly grated)


  1. In a small frying pan or saucepan, add butter and the sage.  Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.  
  2. Roughly mash cooked  squash and potatoes with a hand masher in a pot on medium heat with greek yogurt.
  3. Mix in olive oil and nutmeg, and season with salt and pepper.
  4. To serve, drizzle with brown butter/sage mixture.

Advanced Preparation

1 - 5 days prior [optional], Sweet potato 2 medium potato

In a 3-quart saucepan over medium heat, add potatoes and butternut squash chunks and cover with 1-inch water. Steam with the lid on and cook until tender, approximately 12 to 15 minutes. Be careful not too burn - add more water if necessary. Store in a glass container in the fridge.


Sweet Potato

is a great source of vitamin A and is high in fiber


is a power-packed veggie rich in vitamin A, B6 and vitamin C

Nutrition Facts

Per Portion

Calories 204
Calories from fat 62
Calories from saturated fat 28.2
Total Fat 6.9 g
Saturated Fat 3.1 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.8 g
Cholesterol 11.5 mg
Sodium 141 mg
Potassium 794 mg
Total Carbohydrate 31 g
Dietary Fiber 4.3 g
Sugars 6.0 g
Protein 4.6 g

Dietary servings

Per Portion

Milk Alternative 0.1
Vegetables 2.9

Energy sources

Recipe from:
  • Healthy Pursuits Liz Healthy Pursuits Liz (Nov. 13, 2018, 11:33 a.m.)

    Replace butter with ghee and yogurt with full fat coconut milk (or coconut cream) to make this completely dairy free.