Potato and Squash Mash

potato squash mash
Photo: David Loftus
Prep Time:
30 mins
Total Time:
1 hrs

Sweeten mashed potatoes with butternut squash and enrich with garlic, butter, and half-and-half. Make this simple side ahead, then reheat when ready to serve.


  • 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)

  • Kosher salt and freshly ground pepper

  • 6 tablespoons unsalted 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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