3⁄4 Cup (12 tbs), drained through 2 thicknesses of cheesecloth for 30 minutes
Freshly ground black pepper
Chopped chives/1 teaspoon freeze-dried chives
1. Cook the potatoes in lightly salted boiling water to cover for 25 minutes, or until tender. Drain, peel, and put in a bowl.
2. Meanwhile, cook the squash in lightly salted boiling water to cover for 20 minutes, or until tender. Drain and add to bowl with the potatoes. Add the butter, drained yogurt, salt, pepper, and chives and mash with a potato masher.