Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Potato and Squash Mash 3.7 (51) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: David Loftus Prep Time: 30 mins Total Time: 1 hrs Servings: 10 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. 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) Kosher salt and freshly ground pepper 6 tablespoons unsalted 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. Rate it Print