We have all probably seen thousands of mashed potato recipes, so what can we possibly do to add a little fun to the dish? Mix potatoes with butternut squash!
I can’t take all the credit for this idea. It was actually from one of the attendees at my Cooking to Squash class at the library. I can’t remember why we were talking about boiling butternut squash, but a lady mentioned how she loved eating mashed butternut squash. Immediately, I thought, “Why haven’t I done that before?” I roast butternut squash so often that I forget that boiling them is an option.
So, here we are. Instead of a straight butternut squash mash, I’m mixing in potatoes to balance out the sweet flavors of the squash. The recipe is incredibly simple but also a great way to change up your regular mashed potatoes. Try it for dinner or at your holiday gatherings!
MASTERING MY MISTAKES / COOKING NOTES
- Stir before reheating: There’s a lot of moisture that comes from the butternut squash, so you may notice liquid building up in your leftovers. Just give everything a stir before reheating them.
KITCHEN TIP: HOW TO PEEL & CUT BUTTERNUT SQUASH
Butternut Squash Mashed Potatoes
Ingredients
- 2 pounds (900g) butternut squash*
- 2 pounds (900g) russet potatoes
- 3 tablespoons butter, cut into small cubes
- 1/2 cup (120ml) low-fat milk
- 2 tablespoons chopped chives
- 1 tablespoon chopped sage
- salt and pepper to taste
Instructions
- Peel and seed the butternut squash. Chop into 1/2-inch cubes. Peel russet potatoes and chop into 1/2-inch cubes. Place the butternut squash and potatoes into a pot. Fill the pot with enough water to cover everything. Add 1 teaspoon of salt and bring the water to boil. Let everything simmer for about 10 minutes, until the potatoes can be easily pierced with a fork.
- Drain the squash and potatoes and return them back to the pot. Mash the squash and potatoes using a potato masher. Add the butter cubes and stir until the butter melts. Add milk and stir until well incorporated. Season the mashed potatoes with salt and pepper to taste. Mix in chopped chives and sage. Serve immediately.
Giselle Rochford says
I definitely need to try this. I prefer to steam my squash because roasting takes way too long for me and I usually puree it for baking. But next time I’ll throw in some spices and eat as is. Thanks for the suggestion! 🙂
Lisa Lin says
Thank you, Giselle!!
Gem (breakfastandsalads) says
I have been so into pumpkin and squash recipes lately and just made my own miso pumpkin soup! Will definitely try out this recipe, looks great as a replacement for mashed potatoes and the colour looks awesome!
If you are interested, check out my miso pumpkin soup recipe here:
https://breakfastandsalads.wordpress.com/2016/10/27/healing-miso-pumpkin-soup/
Lisa Lin says
Thanks, Gem!
traci | Vanilla And Bean says
I love the versatility of squash and you’ve highlighted another way to enjoy this fall beauty! Absolutely delicious, Lisa. Have fun on your East Coast trip!
Lisa Lin says
I’ve been having a lot of fun on my trip. Thanks, Traci!!