Mashed Potatoes And Butternut Squash Recipes

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BUTTERNUT SQUASH MASHED POTATOES



Butternut Squash Mashed Potatoes image

Provided by Lisa Lin

Time 35m

Number Of Ingredients 7

2 pounds (900g) butternut squash*
2 pounds (900g) russet potatoes
3 tablespoons butter (cut into small cubes)
1/2 cup (120ml) low-fat milk
2 tablespoons chopped chives
1 tablespoon chopped sage
salt and pepper to taste

Steps:

  • Peel and seed the butternut squash. Chop into 1/2-inch cubes. Peel russet potatoes and chop into 1/2-inch cubes. Place the butternut squash and potatoes into a pot. Fill the pot with enough water to cover everything. Add 1 teaspoon of salt and bring the water to boil. Let everything simmer for about 10 minutes, until the potatoes can be easily pierced with a fork.
  • Drain the squash and potatoes and return them back to the pot. Mash the squash and potatoes using a potato masher. Add the butter cubes and stir until the butter melts. Add milk and stir until well incorporated. Season the mashed potatoes with salt and pepper to taste. Mix in chopped chives and sage. Serve immediately.

MASHED POTATOES AND BUTTERNUT SQUASH



Mashed Potatoes and Butternut Squash image

Categories     Garlic     Potato     Vegetable     Side     Steam     Hanukkah     Thanksgiving     Quick & Easy     Butternut Squash     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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



Butternut Squash Mashed Potatoes image

DH and I made this as a side last night to our veal chops and both of us LOVED this dish!! The recipe comes from the October issue of "Philadelphia" magazine and is credited to a local restaurant named Fork. Note that we used red skin potatoes as that is what we had on hand and we thought it turned out great (though that many small potatoes were a pain to remove the skin from). We also used two foil-lined baking sheets: one for potatoes, one for squash since they had different cooking times. Enjoy!

Provided by Dr. Jenny

Categories     Low Protein

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.

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