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Squash-Spiked Mashed Potatoes

Butternut squash lends a lush texture and sly sweetness to everyday mashed potatoes. A whisper of nutmeg finishes it off.

  • servings: 6
Photography: Ray Hom


  • 2 pounds Yukon Gold potatoes, peeled and chopped
  • 1 small butternut squash (2 pounds), peeled, seeded, and chopped
  • 1 bay leaf
  • 5-7 sprigs fresh thyme
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • Freshly grated nutmeg, to taste

Cook's Note

Change It Up
Crumble blue cheese over the top; mix in browned butter.


  1. Step 1

    In a large pot, cover potatoes, squash, and herbs with water. Season generously with salt. Bring to a boil, then reduce heat and simmer until tender, about 8 minutes. Reserve 1/2 cup cooking liquid, then drain and discard herbs.

  2. Step 2

    Return vegetables to pot and mash with butter until smooth. Add cooking liquid to adjust consistency. Adjust seasoning and top with nutmeg.

Whole Living, November 2012