Creamy Kabocha Squash Mashed Potatoes are kabocha squash and yukon gold potatoes mashed to creamy perfection. They're creamy, festive and so flavorful!
4tablespoonsunsalted buttercut into small cubes and softened
½cupmilk*
2tablespoonsheavy cream
1tablespoonfreshly chopped rosemaryoptional
1teaspoonkosher saltplus 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.