Sage And Pumpkin Mash - cooking recipe

Ingredients

2 kg butternut pumpkin (peeled chopped)
1 potato (medium desiree peeled and chopped)
1/3 cup sour cream (fat-reduced)
40 g butter
2 garlic cloves (peeled minced)
1/4 cup sage (fresh leaves)

Preparation

Place pumpkin and potato in a large saucepan and cover with cold water and bring to the boil over high heat and then reduce heat o medium and cook for 12 to 15 minutes or until tender and then drain and return to saucepan and then add sour cream and mash until smooth.
Place a frying pan over medium heat and add butt and cook for 1 to 3 minutes or until melted and foaming and then add garlic and sage and cook for 2 to 3 minutes or until sage is crisp and butter dark and golden and then remove from heat.
Spoon mash into a bowl and top with butter mixture and serve.
NOTE - you could make mash ahead to the end of step 1 and then reheat gently, adding a little milk if too thick and continue recipe from step 2.