1. Place pumpkin and potato in a large saucepan and cover with cold water and bring to the boil over high heat and then reduce heat o medium and cook for 12 to 15 minutes or until tender and then drain and return to saucepan and then add sour cream and mash until smooth. 2. Place a frying pan over medium heat and add butt and cook for 1 to 3 minutes or until melted and foaming and then add garlic and sage and cook for 2 to 3 minutes or until sage is crisp and butter dark and golden and then remove from heat. 3. Spoon mash into a bowl and top with butter mixture and serve. 4. NOTE - you could make mash ahead to the end of step 1 and then reheat gently, adding a little milk if too thick and continue recipe from step 2. ---------------------------------------------------------------------------
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