9 large potatoes
1 medium yellow squash, finely diced
1/2 cup butter
1 tablespoon olive oil
1 small onion, finely diced
1 tablespoon Italian-style seasoning
1 teaspoon Worcestershire sauce
2 teaspoons onion powder
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large pot of water, and cook until tender but still firm, about 20 minutes. Drain, and place in a large mixing bowl. Mix the butter, olive oil, onion, Italian-style seasoning, and Worcestershire sauce; add enough to cover potatoes completely.
Bring a large pot of salted water to a boil. Cover the pot, and add potatoes. Boil until firm, about 30 minutes. Drain, and place in the large mixing bowl. Mix the rice and potatoes into the mixture, along with the onions, salt and pepper.
Arrange mashed potatoes in a single layer onto a baking sheet. Garnish with remaining seasoning.
Bake covered for 25 minutes. Remove from oven, and serve chicken over cooked potatoes.