Ingredients
2 medium butternut squash baked and cut into 1-inch cubes
4 cups russet potatoes, peeled, cut in 1-inch cubes
4 cups fingerling potatoes, peeled, cut in 1-inch cubes
1/2 cup butter, softened
1/2 cup sour cream
1/2 cup mascarpone cheese
1 tablespoon garlic powder
1 1/2 teaspoons Italian seasoning
1/2 white peopper
2 teaspoons onion salt
1 cup Parmesan cheese, freshly grated
Fresh Italian parsley finely chopped for garnishing
Preparation
Place potatoes in large pan and cover with water. Cook until tender, about 15 minutes; drain, Combine squash, potatoes, butter, sour cream, and mascarpone in a mixing bowl. Beat until smooth. Add remaining ingredients and beat another 1-2 minutes to thoroughly mix. Garnish with parsley.
