- potatoes - 1.8 Kilogram (peeled and cut into 2 or 4 parts)
- small muscat squash - 2 Kilograms (peeled and sliced into pieces (about 6 cups))
- oil - 6 items. spoons
- garlic - 2 pieces
- mixed in equal parts of olive oil and vinegar - 1 cup
- Salt and ground pepper - - To taste
In a large saucepan combine potatoes and pumpkin, pour water, salt and cover. Bring to a boil, reduce heat and cook until the potatoes and pumpkin are easily punctured with a knife, about 20 minutes. Drain the water in a colander, return the potatoes and pumpkin to the pan. Cook over medium heat until dry, 2 to 3 minutes. Remove from heat. In a small saucepan, melt the butter over medium heat, add the garlic and fry until the fragrance appears, about 2 minutes. Add a mixture of olive oil and vinegar, bring to a boil. Pour the mixture of potatoes and pumpkin, season with salt and pepper. Stir the mass to a consistency of mashed potatoes and immediately serve.
Servings: 10