Squash and Potato Bake

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3 lbs. potatoes, peeled, cut into 3/4 inch cubes
1 lb. butternut squash, peeled, seeded, cut into 3/4/inch cubes
1/4 cup unsalted butter, softened
2 tsp salt
1/4 tsp ground white pepper
nutmeg

In large pot, combine potatoes, squash and enough water to cover. Cover; heat to boiling over high heat. Reduce heat tolow; simmer vegetables 15 to 20 minutes or until tender. Drain in colander; return to pot.

Heat vegetables over high heat, tossing to dry slightly. With potato masher or electric mixer, mash until smooth. Beat in butter, salt and pepper.

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