Best Butternut Squash Mashed Potatoes Recipes

Mashed Potatoes and Butternut Squash image

Yield Serves 8

Number Of Ingredients 5

2 1/2 pounds russet potatoes, peeled, cubed
2 1/2 pounds butternut squash, peeled, seeded, cubed
8 large garlic cloves
1/4 pound (1 stick) margarine, room temperature
Ground nutmeg

Steps:

Bring 1 inch of water to boil in large pot. Set steamer rack in pot. Place potatoes, squash and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes. Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350°F oven for 30 minutes.)

Butternut Squash Mashed Potatoes image

Provided by Dr. Jenny

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs butternut squash, peeled, seeded, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon kosher salt
black pepper, to taste
2 lbs idaho potatoes
4 tablespoons salted butter
1/2 cup heavy cream

Steps:

Preheat oven to 375 degrees F.
Toss squash with olive oil and sprinkle with salt and pepper.
Spread on a baking sheet lined with aluminum foil.
Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
Stir squash cubes occasionally to avoid browning on sides.
When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
Combine potatoes with squash in a bowl.
Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
Add salt and pepper to taste and mash with a hand masher.

BUTTERNUT SQUASH MASHED POTATOES image

Yield 4 sides

Number Of Ingredients 8

4 to 5 medium white potatoes
1 medium butternut squash
1 pkg. Boursin cheese
½ cup milk
¼ cup butter
salt & pepper to taste
olive oil to coat
Chef's Note: recipe can also be made with sweet potatoes or carrots.

Steps:

1.Preheat oven to 350 degrees F. 2. Peel and dice the butternut squash, discarding seeds. 3. Toss with a small amount of olive oil, salt and pepper. 4. Roast at 350 degrees for 30 minutes or until soft. 5. Wash potatoes and peel. 6. Cut potatoes into large dice and steam or boil until soft. 7. Melt the butter add add the milk and heat until warm, not boiling. 8. Drain potatoes and place in mixing bowl with squash. 9. Using a mixer, mix potato/squash mixture. 10. Slowly add milk/butter mixture making sure not to make potatoes too runny. 11. Taste and adjust seasonings as necessary.