Squash Spiked Mashed Potatoes Recipes

POTATO AND SQUASH MASH

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.

BUTTERNUT SQUASH & POTATO MASH

Steps:

• Place squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a dry small skillet, toast sesame seeds and cumin over medium-low heat 3-4 minutes or until aromatic, stirring frequently. Remove from heat., Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture.

SHIITAKE-SQUASH MASHED POTATOES

Steps:

• Saute 12 ounces sliced shiitake mushroom caps in butter until golden. Serve over Squash-Swirl Mash. Garnish with chopped parsley.
• Squash-Swirl Peel and cube 1 pound butternut squash; boil 8 minutes. Drain, puree and swirl into Classic Mash.
• Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
• See all 50 easy mashed potato recipes

MASHED SQUASH AND POTATOES WITH AMARETTI

Steps:

• Cover potatoes with cold water, in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium-high; cook potatoes until soft, about 25 minutes. In another medium saucepan, cover squash with cold water. Bring to a boil; add salt. Reduce heat to medium-high; cook until soft, 15 to 20 minutes. Drain potatoes and squash thoroughly.
• Force potatoes through a ricer into a bowl. In a separate bowl, mash squash with a potato masher; stir in potatoes.
• Bring 4 tablespoons butter and the cream to a simmer in a small saucepan over medium heat. Add 1/2 teaspoon salt and the nutmeg. Season with pepper. Stir cream mixture and 1/3 cup cheese into potato mixture. Season with salt and pepper, if desired. Spoon into a buttered 10-inch round baking dish.
• Preheat oven to 350 degrees. Sprinkle mixture with crushed cookies and remaining cheese. Dot topping with remaining 2 tablespoons butter. Bake until topping is just browned, 20 to 30 minutes.

BUTTERNUT SQUASH MASHED POTATOES

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.

MASHED POTATOES WITH SQUASH

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not falling apart, 10 to 12 minutes. Drain and transfer to a large bowl.
• Add cooked squash, milk, butter, salt, and pepper; mix until combined. Serve hot.

SQUASH-SPIKED MASHED POTATOES

Steps:

• In a large pot, cover potatoes, squash, and herbs with water. Season generously with salt. Bring to a boil, then reduce heat and simmer until tender, about 8 minutes. Reserve 1/2 cup cooking liquid, then drain and discard herbs.
• Return vegetables to pot and mash with butter until smooth. Add cooking liquid to adjust consistency. Adjust seasoning and top with nutmeg.