This recipe was known in a former incarnation in the New York Times as "Autumn Mashed Potatoes." Nine years ago I decided that they would be the perfect thing to bring to a Sukkot potluck, and voila-- Sukkot Potatoes were born. Sukkot Potatoes have since obtained near-legendary status in many households across the East Coast (thanks to the recipe, not to anything I did) and there are a number of people who would never think of hosting a Sukkot yom tov meal without them (unless they're carnivores). They are unbelievably good, and definitely a once-a-year kind of thing from a nutritional perspective...
Double the recipe for a large meal because this only (only?!) makes eight large servings (though you don't have to completely double the butter).
2 pounds small red potatoes, skins on, quartered
1 small butternut squash (about 2 pounds), peeled, seeded, and cut
into small cubes
1/2 cup heavy cream (though milk or half milk and half cream works just as well)
1 stick unsalted butter, cut into 8 pieces and softened a little
2+ teaspoons kosher salt, to taste
1. Place the potatoes in a pot with water to cover by at least one inch and turn heat to high. Five minutes after beginning to heat the potatoes, add the squash. Bring both to a boil. Then lower the heat and simmer until the vegetables are soft (about 15 minutes for the potatoes and 10 minutes for the squash).
2. Warm the heavy cream (or whatever you're substituting) in a small saucepan. Drain the potatoes and squash and return them to their pot. Over very low heat, coarsely mash the vegetables (you can leave large chunks of potato if you want, or make them smoother), gradually adding the cream and the butter. Stir in the salt.
Yield: 8 large servings