Garlic Rosemary Potatoes - Mashed With Squash

1. Combine squash and potatoes into large pot.

2. Cover with water and heat on burner to medium.

3. Bring to a boil and cover.

4. Leave in pot until both squash and potatoes are tender.

5. Strain and mash in a bowl.

6. Add herbs n' spices and half of the ricotta cheese or milk.

7. Blend then add the other half (cheese/milk).

8. Blend some more.

9. Serve warm and enjoy!

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Nutrient	Quantity
Total fats	16.4921 g
Protein	15.4766 g
Carbohydrates	9.9449 g
Energy	245.6246 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1971 g
Water	210.8135 g
Aspartic acid	1.3993 g
Calcium, Ca	292.2816 mg
Lutein + zeaxanthin	370.617 g
Fiber, total dietary	1.477 g
Fatty acids, total saturated 22:0	0.0038 g
Carotene, beta	157.8705 g
Niacin	0.7292 mg
Vitamin A, RAE	159.9374 g
Arginine	0.855 g
Riboflavin	0.2988 mg
Fatty acids, total polyunsaturated 15:0	0.0013 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0552 g
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	3.19 g
Sodium, Na	107.3954 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6639 g
Total lipid (fat)	16.4921 g
Manganese, Mn	0.3033 mg
Fructose	2.0203 g
Proline	1.3654 g
Fatty acids, total saturated 16:0	5.1274 g
Fatty acids, total saturated 8:0	0.1477 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0495 g
Sucrose	0.0768 g
Choline, total	31.4494 mg
Sugars, total	4.0259 g
Serine	0.7685 g
Fatty acids, total saturated 10:0	0.2919 g
Fatty acids, total saturated 18:0	1.5993 g
Vitamin B-6	0.2255 mg
Selenium, Se	18.6698 g
Ash	2.0463 g
Vitamin D	12.4 IU
Fatty acids, total saturated 18:1 undifferentiated	3.5759 g
Pantothenic acid	0.4922 mg
Phenylalanine	0.7386 g
Copper, Cu	0.156 mg
Betaine	0.0189 mg
Thiamin	0.0874 mg
Retinol	145.08 g
Methionine	0.3689 g
Iron, Fe	1.1616 mg
Carbohydrate, by difference	9.9449 g
Phosphorus, P	241.8691 mg
Folate, total	39.8672 g
Tocopherol, gamma	0.0247 mg
Fatty acids, total saturated 4:0	0.7118 g
Lycopene	0.0288 g
Alanine	0.6871 g
Cholesterol	63.24 mg
Valine	0.9224 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	0.3987 g
Glycine	0.418 g
Carotene, alpha	0.0297 g
Glucose (dextrose)	1.5636 g
Fatty acids, total saturated 14:0	1.6933 g
Zinc, Zn	1.8507 mg
Isoleucine	0.7817 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.2001 g
Fatty acids, total polyunsaturated	0.5963 g
Fatty acids, total saturated 14:1	0.0051 g
Leucine	1.5965 g
Tocotrienol, alpha	0.0012 mg
Vitamin A, IU	762.1459 IU
Folate, DFE	39.8672 g
Tryptophan	0.1678 g
Vitamin C, total ascorbic acid	25.6429 mg
Phytosterols	0.4901 mg
Fatty acids, total polyunsaturated 16:1 c	0.0038 g
Galactose	0.0003 g
Fatty acids, total polyunsaturated 18:1 c	0.0089 g
Fatty acids, total saturated 20:0	0.0013 g
Fatty acids, total saturated 6:0	0.1153 g
Tyrosine	0.766 g
Vitamin B-12	0.4216 g
Vitamin K (phylloquinone)	6.1029 g
Fatty acids, total saturated	10.4247 g
Histidine	0.5986 g
Fatty acids, total monounsaturated	4.5219 g
Threonine	0.6764 g
Folate, food	39.8672 g
Fatty acids, total polyunsaturated 17:0	0.0013 g
Vitamin D (D2 + D3)	0.248 g
Fatty acids, total polyunsaturated 24:0	0.0051 g
Cryptoxanthin, beta	0.0403 g
Vitamin D3 (cholecalciferol)	0.248 g
Vitamin E (alpha-tocopherol)	0.3168 mg
Magnesium, Mg	40.7623 mg
Lysine	1.7349 g
Potassium, K	430.6794 mg
Cystine	0.138 g
Fluoride, F	0.0492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Potato	2	0	0	0
Ricotta cheese	0.5 cup	215.76	3.7696	16.0952
Parmesan cheese	0	0	0	0
Rosemary	0.75 teaspoon	0.6877	0.1087	0.0308
Oregano	1 pinch	0.1656	0.0431	0.0027
Pepper	1 pinch	0.3608	0.0919	0.0047
Garlic Clove	1	4.47	0.9918	0.015
thyme	1 pinch	0.0505	0.0122	0.0008
lemon pepper	1 pinch	0	0	0
squash	1	24.13	4.9276	0.3429