Start by peeling and cubing the butternut squash into even pieces.

Place the cubed squash in a large pot and cover with water. Bring to a boil and cook for about 10 minutes until tender.

While the squash is cooking, peel and cube the potatoes.

Add the cubed potatoes to the pot with the squash. Boil for an additional 15 minutes until both are fork-tender.

Once cooked, drain the squash and potatoes in a colander.

Using a potato masher or ricer, mash them together until smooth.

Incorporate the milk and butter into the mash, mixing until creamy.

Add salt, pepper, and nutmeg if using. Taste and adjust seasoning to your liking.

Transfer the mash to a serving dish and enjoy while warm.