Creamy Kabocha Squash Mashed Potatoes
Creamy Kabocha Squash Mashed Potatoes are kabocha squash and yukon gold potatoes mashed to creamy perfection. They’re creamy, festive and so flavorful!
Today’s recipe is my last post for the week because I want to savor Thanksgiving in every way possible. I’m not hosting this year for the first time in about 10 years, so things are a little slower for me this year.
My brother is hosting this year and we’ve got the menu all ironed out. He loved my Dry Brined Orange Rosemary Roasted Turkey so much last year that he’ll be making that, along with a few other dishes.
These Creamy Kabocha Squash Mashed Potatoes are my favorite mashed potatoes, even over my Slow Cooker Buttermilk Mashed Potatoes.
Don’t you just love that gorgeous color?
The color may lead you to believe that these kabocha squash mashed potatoes taste a lot like squash, but that’s not the case. The kabocha squash flavor is very subtle, and it’s the perfect compliment to the yukon gold potatoes.
Honestly, if it weren’t for the color, you’d never guess there was squash in this dish. Close your eyes and take a bite, and you’ll taste something different…something delicious…but you just can’t put your finger on it.
I was introduced to kabocha squash 4 years ago when I was in cooking school, and it immediately became a favorite of mine.
If you’re not familiar with kabocha squash, it’s a japanese pumpkin with an edible green peel. It’s got a mild squash flavor and a starchiness that you won’t find in most squash.
That starchiness is what makes kabocha squash perfect for mashed potatoes.
How to make kabocha squash mashed potatoes
Prepping a kabocha squash may seem daunting, but it’s really easy. I like to insert my paring knife about halfway into the squash and cut along the diameter of it. From there, scoop out the seeds with a spoon.
From here, you can choose to roast it cut side down in the oven coated in olive oil, salt and pepper, at 375 degrees for 45 minutes to 1 hour until it’s nice and tender. Scoop out the flesh, discard the peel, and mash with the potatoes.
The other option is to peel the squash and cut it into 1-2″ cubes (the same size as your potatoes) and boil it right with the potatoes.
I’ve tried both methods and they both turn out great. Obviously the second option is a bit more labor intensive, but I prefer to cook the squash and potatoes together.
You can always prep or roast the squash in advance to make things go faster too. 🙂
I like to keep the fat content down without sacrificing flavor and that creamy mouthfeel, so I use a combination of skim milk, butter, and just a bit of heavy cream.
4 tablespoons of butter gives these Creamy Kabocha Squash Mashed Potatoes just enough butter flavor, and 2 tablespoons heavy cream gives them just the right amount of richness.
Cooking the garlic with the squash and potatoes and mashing it right in is something I learned from a family member years ago. This method gives the mashed potatoes a subtle garlic flavor without it being overpowering. This method is so much easier than roasting garlic!
I truly hope you give these Creamy Kabocha Squash Mashed Potatoes a try. You won’t believe the delicious texture and flavor they have, and you just can’t argue with that beautiful color.
They’re almost too pretty to eat.
More mashed potato recipes you’ll love:
- Instant Pot Mashed Potatoes
- Mashed Potato Casserole by The Kitchn
- Twice Baked Mashed Potatoes
- Slow Cooker Mashed Potatoes
- Yukon Gold Mashed Potatoes
If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!
Creamy Kabocha Squash Mashed Potatoes
- 3 cups (about 1.5 lbs) peeled, seeded kabocha squash, cut into 1" cubes
- 3 cups (about 1.5 lbs.) peeled Yukon gold potatoes, cut into 1" cubes
- 3 cloves garlic smashed and peeled
- 4 tablespoons unsalted butter cut into small cubes and softened
- ½ cup milk*
- 2 tablespoons heavy cream
- 1 tablespoon freshly chopped rosemary optional
- 1 teaspoon kosher salt plus more to taste
- freshly ground black pepper
- Place the squash, potatoes, and garlic in a large saucepan and fill with enough water to cover the vegetables by 2″. Cover and place over medium-high heat. Bring to a boil, uncover, and add a generous pinch of salt. Reduce the heat to medium and cook until the squash and potatoes are tender, about 15-20 minutes.
- Drain well and place in a large bowl. Add the butter, milk, heavy cream, salt and pepper to taste. Mash until the potatoes reach the desired consistency, adding more milk or cream if desired.
- Stir in the fresh rosemary if using and adjust the seasoning if necessary.
- Serve warm and enjoy!
- *I use skim milk to keep the fat content down and just enough heavy cream to add richness.
- After cutting the kabocha squash along the diameter and seeding it, you may also coat it in olive oil, salt and pepper and roast it cut side down on a rimmed baking sheet at 375 degrees for 45-60 minutes or until tender. Scoop out the flesh with a spoon, discard the peel, and mash the squash with the potatoes.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.