* 1 quantity of Potatoes, peeled and cut into equal sized pieces
* An equal quantity of Squash flesh once they have been deseeded - the amount is not that important
* * If small, scrub, halve and scoop out the seeds
* * If large (Butternut squash size), scrub, scoop out the seeds, cut into quarters lenghtwise, then cut in half (8 pieces)
* Good knob of Butter
* Pinch of Salt and a turn of Freshly ground black pepper
* Freshly chopped Parsley to garnish

===Method===
* Place the Potatoes and Squashes in a large pan
* Cover with lightly Salted Boiling water and bring to the Boil
* Reduce the heat, cover and Simmer for about 35 minutes until the potatoes are soft
* Remove, drain and allow to cool so you can handle them
* With an Ice-cream scoop or tablespoon, scoop out the Squash flesh and discard the skins - that was easier than peeling them!
* Mash the Squash and Potatoes or pass through a Potato ricer.
* Add a knob of Butter and season with Salt and Pepper

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