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Potato and Squash Mash


Make this simple side ahead and then reheat when ready to serve.

  • Prep:
  • Total Time:
  • Servings: 10

Photography: David Loftus

Source: Everyday Food, November 2005


  • 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


  1. 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.

  2. 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.

  3. 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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