POTATO AND SQUASH MASH

facebook share image   twitter share image   pinterest share image   E-Mail share image



Potato and Squash Mash image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h

Number Of Ingredients 6

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

Steps:

  • 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.

There are no comments yet!