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Jamie says: "I’ve revved-up mashed potato with butternut squash, but you could by all means add leeks, sweet peas, broccoli, spinach or celeriac, and your choice of herb. This makes a great topping for a leftover turkey or fish pie." See method
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Peel the potatoes and peel and deseed the squash, chop into rough 3cm chunks, then cook in a large pan of boiling salted water for 12 to 14 minutes, or until tender. Drain and allow to steam dry.
Tip the potatoes and squash back into the pan, add the butter, 1 tablespoon of oil and the milk, then mash until smooth. Season to taste with sea salt and black pepper.
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