A few simple tweaks give this recipe a leg-up over the regular mashed potato competition.

Ingredients:

• 2 sweet potatoes
• 2 russet potatoes
• 2 cups frozen butternut squash
• 1/4 cup Earth Balance butter
• 1 cup plain non-dairy milk

1. Peel and cube the sweet potatoes and russets. Place in a pot filled with water and bring to a boil. Add the butternut squash, then continue to cook for 20 minutes, until very tender.
2. Drain and return the vegetables to the pan. Add the butter and mash with a potato masher to desired consistency. Stir in the milk and heat through before serving.