Rating: 3.71 stars
51 Ratings
  • 5 star values: 15
  • 4 star values: 17
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 3

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.

Everyday Food, November 2005

Gallery

Credit: David Loftus

Recipe Summary

prep:
30 mins
total:
1 hr
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (3)

51 Ratings
  • 5 star values: 15
  • 4 star values: 17
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
10/16/2011
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.
Rating: Unrated
10/05/2010
this recipe is soooooo delicious. we had this for thanksgiving last yr.
Rating: Unrated
11/02/2008
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.
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