Potato and Squash Mash
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Everyday Food, November 2005
- Prep Time 30 minutes
- Total Time 1 hour
- Yield Serves 10
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Ingredients
- 4 pounds Yukon gold potatoes, peeled and halved (or quartered, if large)
- 1 small butternut squash (2 pounds), peeled, seeded, and cut into 2-inch chunks (6 cups)
- Coarse salt and ground pepper
- 6 tablespoons butter
- 2 garlic cloves, minced
- 1 cup half-and-half
Directions
- In a large pot, combine potatoes and squash; cover with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes and squash are easily pierced with the tip of a paring knife, about 20 minutes.
- Drain in a large colander; return potatoes and squash to the pot. Stir over medium heat until dry, 2 to 3 minutes. Remove from heat.
- In a small saucepan, melt butter over medium heat; add garlic, and cook until fragrant, about 2 minutes. Add half-and-half; bring to a simmer. Pour over potatoes and squash; season generously with salt and pepper. Mash with a potato masher until smooth and creamy. Serve immediately.
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Made this today to use up some butternut squash. I only had russet potatoes and whole milk instead of half and half, but it still came out great! Definitely going to make this one again.
this recipe is soooooo delicious. we had this for thanksgiving last yr.
Never liked Yukon Potatoes, but tried this recipe anyway. WOW! I loved it and also did everyone else! What a neat combination, it is easy to love and you will want to make it again and again.