1lb Redskin Potatoes
1 Butternut Squash
½ Red Onion
1 Clove Garlic
Salt & Pepper
1 Cup Milk
1. Cut carrots, onion and summer squash into thin strips. Place on sheet pan with whole garlic clove. Roast for 15 to 20 minutes at 350ºF. Place to the side and let stand. Peel garlic clove when cool.
2. Wash potatoes thoroughly. Place in saucepan with water and a little salt. Bring to boil and then let simmer until cooked.
3. In another saucepan, combine butter and milk. Heat on medium until warm. (Be sure to avoid scorching.)
4. When potatoes are cooked place into bowl with milk mixture. Whip to a smooth consistency. Salt and pepper to taste. Add roasted vegetables and garlic. Whip two more minutes and serve.