Looking for creative winter squash ideas? Then you have to try these Squash Mashed Potatoes! This easy recipe pairs butternut squash with potatoes, and the resulting mash is absolutely irresistible ... perfect for Thanksgiving, Christmas, or any fall or winter meal!
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There are many varieties of winter squash, but butternut has been a favorite of mine for as long as I can remember. I love its wonderful flavor, and there are so many different ways to use it—from pizza to mac and cheese to salads and more—but these yummy Squash Mashed Potatoes are my current favorite!
You are going to love this easy recipe! The butternut squash adds a hint of sweetness, a beautiful color, and a silky texture to classic mashed potatoes. And it has an amazing flavor you won't be able to resist. This buttery mash is the perfect way to use winter squash in a side dish that anyone will love!
Serve this beautiful recipe for any fall or winter meal, dinner party, or save it for a special occasion. It's especially perfect for holidays like Thanksgiving and Christmas!
Ready to get started? Keep reading for the easy recipe!
Ingredients
This simple side dish uses basic, easy to find ingredients! Here's what you'll need:
- Squash - You'll need a large butternut squash for this recipe. The squash adds a touch of sweetness and lots of flavor. Other winter squash varieties may also be used, such as acorn, delicata, kabocha, etc.
- Potatoes - I recommend using starchy potatoes. Yukon gold potatoes have a great flavor and texture, but yellow potatoes or russets will also work well.
- Garlic - You'll cook some fresh garlic cloves along with the potatoes. Cooking the garlic this way mellows it out, while adding a rich flavor to the mash.
- Milk - For best results, use whole milk for this recipe, or even heavy cream. You can also substitute a rich, neutral-tasting non dairy milk, such as soy milk (which I what I used).
- Butter + Olive Oil - You'll use butter when mashing the potatoes and extra virgin olive oil to roast the butternut squash.
This recipe is naturally vegetarian, gluten free, and nut free! You can easily make it vegan + dairy free by using non dairy milk (I recommend using soy milk) and plant based butter.
You'll Also Need
You'll need a baking sheet to cook the squash (these sturdy sheet pans are my fave), and a food processor to purée it. For the potatoes, you'll need a large pot to cook them (such as a dutch oven or stock pot), and a potato ricer to mash the potatoes (the ricer gives them a silky, smooth texture). If you don't have a food processor or potato ricer, use a potato masher instead.
How to Make Squash Mashed Potatoes
This Mashed Potatoes and Squash side dish has a few steps, but each one is easy! You'll find a detailed recipe card below, but here's an overview of the steps:
- Roast squash. Start by peeling the butternut squash, removing the seeds, and cutting it into one-inch cubes. Toss the cubes with olive oil, salt, and pepper, then roast the squash until it's tender. Tip: I prefer roasting the squash, rather than boiling it with the potatoes. Roasting concentrates the squash's flavor and prevents it from getting water logged or over cooked.
- Cook potatoes. Once the squash is in the oven, add the chopped potatoes to a large pot along with the garlic, then cover them with cold water and season the water generously with salt. Bring to a boil, then cook the potatoes until they're tender. Tip: Cooking the garlic with the potatoes tenderizes it and mellows out any sharp flavors.
- Purée squash. When the squash is finished cooking, add it to your food processor, then purée it until smooth. Tip: Make sure to stop and scrape down the sides of the food processor a few times during this process.
- Rice potatoes. When they're tender, drain the potatoes, then use a potato ricer to mash them. Tip: Rice the potatoes into a medium bowl, because you will be reusing the pot you used to cook the potatoes.
- Combine butter and milk. Add the butter and milk to the same pot you used to cook the potatoes. Heat this mixture over medium heat, stirring occasionally, until it's melted together and hot.
- Add squash and potatoes. Over medium heat, stir the puréed squash and riced potatoes into the butter mixture. Season generously with salt and pepper, and continue cooking (stirring constantly) until the mash is hot.
Okay, time to enjoy your mouthwatering Squash Mashed Potatoes! Don't they look gorgeous? And trust me, they taste even more delicious than they look!
Variations
Feel like experimenting with this Butternut Squash and Potato Mash? Here are a few easy ideas to try:
- Sweet Potatoes - To enhance the recipe's natural sweetness, use sweet potatoes instead of regular potatoes.
- Squash - Substitute other varieties of winter squash (such as acorn, delicata, honeynut, or kabocha) for the butternut. Tip: If the exterior of your squash is ribbed, rather than try to peel it, cut the squash in half and remove the seeds. Then brush it with oil, and season it with salt and pepper. Roast cut side down on a baking sheet until tender. Then scoop out the flesh from the skin before puréeing.
- Spiced - Add a teaspoon or two of pumpkin pie spice (or warm spices, like cinnamon, nutmeg, ginger, or cardamom) to bring out the squash's warm seasonal flavor.
- Cheesy - Stir in some sharp cheddar cheese for an extra pop of flavor.
- Vegan + Dairy Free - This recipe is easy to make vegan and dairy free simply by using non dairy milk (I recommend using soy milk, which has a rich texture and neutral flavor) and plant based butter.
Serving Suggestions
These yummy Butternut Mashed Potatoes are the perfect side dish for any meal, and they'd make a lovely addition to your Thanksgiving or Christmas table, too! Pair them with holiday favorites, like Sourdough Stuffing, Roasted Brussels Sprouts with Pomegranate Seeds, or Glazed Carrots. A hearty salad, such as this Kale Cranberry Salad, Wild Rice Salad, or this Fall Harvest Salad, would also make a great pairing.
For special occasions, pair this mash with a impressive main dish, such as this irresistible Mushroom Strudel, show stopping Vegetable Wellington, or this flavor packed Vegetarian Stuffed Delicata Squash!
Storage
Transfer leftover potatoes to an airtight container and store in your refrigerator, where they will stay fresh for about four days. To reheat, gently warm in your microwave.
Related Recipes
Looking for more mashed potato ideas? Try one of these recipes next:
For more recipe ideas, check out all of my winter squash dishes (or butternut squash) and potato recipes!
Squash Mashed Potatoes
Ingredients
- 1 (3 pound / 1361 grams) butternut squash, peeled, seeded, and cut into 1-inch cubes (about 7 cups)
- 1 tablespoon extra virgin olive oil
- 2 pounds (907 grams) yellow potatoes, peeled and chopped (about 6 medium potatoes / 5 cups chopped potatoes)
- 8 large cloves garlic, peeled
- 8 tablespoons unsalted butter (1 stick / 113 grams)
- ¾ cup whole milk
- kosher salt
- pepper
Equipment
- Large Pot (such as a Dutch oven)
Instructions
Prepare Squash:
- Preheat oven to 425°F (218°C).
- Place butternut squash cubes on large baking sheet. Drizzle with olive oil, then season generously with salt and pepper. Mix well.
- Roast squash for 20 minutes, then flip. Continue cooking until tender and easy to mash, about 15 to 20 minutes more.
- Transfer squash to food processor, then purée until smooth. Set aside.
Prepare Potatoes:
- As soon as squash goes in oven, place potatoes in a large pot. Cover with two inches of cold water, as season water generously with salt.
- Bring potatoes to a boil, then cook until tender. Drain.
- Using potato ricer, rice potatoes over a medium bowl. Set aside.
Combine Squash and Potatoes:
- When potatoes and squash are ready, heat butter and milk over medium heat (in the same pot you used for the potatoes).
- When butter mixture is hot and melted together, add potatoes and squash. Cook (stirring constantly, but gently) until combined and hot.
- Season mash generously with salt and pepper to taste.
- Serve hot. Enjoy!
Notes
Nutrition
