Kabocha Squash-Yukon Gold Mash
Kabocha Squash-Yukon Gold Mash is a combination of kabocha squash and Yukon gold potatoes mashed to perfection, to make one of the best side dishes ever.
Ever since I made my Pumpkin Soup with Porcini Mushroom Cream, I’ve been looking for more ways to use my new squash love — kabocha. 🙂 At cooking school, we’ve used it a variety of ways as well, and this side dish popped up one day and I fell for it hard.
Kabocha squash is a hard, green pumpkin basically. It can be a bear to cut, but if it wasn’t worth it, I wouldn’t do it. Trust me, you want to try this! Kabocha is a starchy squash, so it blends in perfectly with creamy, Yukon gold potatoes.
Technically, this could be called a puree, but to me, purees are looser — these were much more like mashed potatoes. My kids looked at them with skeptical eyes, but my whole family loved them. I’m so glad, because now I know I can make them whenever I want. 🙂
- 3 cups peeled, seeded kabocha squash, cut into 1" cubes
- 3 cups peeled Yukon gold potatoes, cut into 1" cubes
- 2 cloves garlic, smashed and peeled
- 4 tablespoons butter
- ¼ - ½ cup milk*
- salt and pepper, to taste
- Place the squash, potatoes, and garlic in a large saucepan and cover with water, about 2" over the vegetables. Add a generous pinch of salt. Cover, and place over medium-high heat. Bring to a boil, uncover, and cook over medium heat until the squash and potatoes are tender, about 15-20 minutes. Drain, and place in a mixing bowl. Add the butter, and start with ¼ cup of milk. Beat until smooth. Add more milk as necessary, until the potatoes are the desired consistency. Add salt and pepper to taste, and serve warm. Enjoy!
Recipe by Flavor the Moments.