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Mashed Potatoes with Butternut Squash
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Recipe Filed Under
Vegetable, Quick, Side Dish

Provided By:
Food&Wine

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    • For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey. Grace offers other creative ideas for fluffy mashed potatoes like Mashed Potatoes with Parmesan Cheese and Fresh Thyme and Mashed Potatoes with Crispy Shallots .

    Ingredients

    Serves:

      • 1 3-pound butternut squash-peeled, seeded and sliced 1/2 inch thick
      • 1 1/2 tablespoon(s) vegetable oil
      • Kosher salt
      • 3 pound(s) Yukon Gold potatoes, peeled and quartered
      • 4 clove(s) garlic
      • 1 cup(s) half-and-half
      • 1 1/2 stick(s) unsalted butter

    Directions

    1. Preheat the oven to 400°. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth.

    2. Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes.

    3. Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away.

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