We’ve been thinking a lot about ways to dress up potatoes for Thanksgiving, Christmas, or any special occasion-meal really, (remember those Mediterranean Mashed Potatoes?). But when Chris Prosperi presented us with this squash-potato mash-up, we knew they’d pair perfectly with our Christmas centerpiece, a make-ahead Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce. And, BONUS: you can make these ahead, too. Just gently reheat on the stovetop.
ON-DEMAND: Listen to Faith and the gang rave about this recipe during our Food Schmooze® holiday road trip.
VIDEO: Watch Faith, Chris and Alex Province make the beef tenderloin we paired the mash with.