Ingredients

• 2 1/2 pounds russet potatoes, peeled, cubed
• 2 1/2 pounds butternut squash, peeled, seeded, cubed
• 8 large garlic cloves
• 1/4 pound (1 stick) margarine, room temperature
• Ground nutmeg

Instructions

1. Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes. Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350°F oven for 30 minutes.)