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 Roasted Turkey so much last year that he’ll be making that, along with a few other dishes.
I’m in charge of pumpkin pie from scratch, maple sweet potato casserole, homemade green bean casserole, and mashed potatoes. I still feel like I’m totally getting off easy.
These Creamy Kabocha Squash Mashed Potatoes are my favorite mashed potatoes, even over my yukon gold 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 mashed kabocha squash
Prepping a kabocha squash may seem daunting, but it’s really easy. See my post on how to cut a pumpkin for detailed instructions.
Once it’s prepped, follow my roasted pumpkin instructions, or 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 work well. 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 minimal milk, butter, and just a bit of heavy cream.
4 tablespoons of butter gives these 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.
Almost. 🙂
More mashed potato recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Creamy Kabocha Squash Mashed Potatoes
Ingredients
- 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
Instructions
- 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!
Notes
- *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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
8 Comments on “Creamy Kabocha Squash Mashed Potatoes”
These mashed potatoes really do look too pretty to eat! I’ve never tried kabocha squash before, but this recipe is definite motivation to try it! Enjoy your Thanksgiving!
What a great idea to add squash to mashed potatoes. Healthy and delicious, pretty too!
I love kabocha and I’m always looking for new ways to use it. What a great idea to add it into your mashed potatoes for a little extra flavour and colour!! I hope you have a great Thanksgiving!!
If you love kabocha squash you’ll be crazy about these mashed potatoes! Thanks Katherine and enjoy your weekend!
That looks so creamy and so good. I’m sure all the dishes you are taking would be a hit with your family. Perfect!!
PS: I’ve been reshooting some of the older blogposts too, need to be more organized about it.
Enjoy my friend. Pinned.
I have SO many recipes to reshoot it’s daunting. One step at a time! 🙂 Thank you so much Asha!
These are the prettiest potatoes of all time! That golden color makes them so perfect for the holidays :). Happy Thanksgiving, Marcie!
Thank you Kelsie! I am pretty crazy about the color of these. 🙂 I hope you have a wonderful Thanksgiving!