Mashed Potatoes with Butternut Squash

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Mashed Potatoes with Butternut Squash

Mashed Potatoes with Butternut Squash

Mashed Potatoes with Butternut Squash


One 3-pound butternut squash—peeled, seeded and sliced 1/2 inch thick

1 1/2 tablespoons vegetable oil

Kosher salt

3 pounds Yukon Gold potatoes, peeled and quartered

4 garlic cloves

1 cup half-and-half

1 1/2 sticks unsalted butter


Preheat the oven to 400°. In a large bowl, toss the squash with the oil and season with salt.

Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth.

Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away.

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