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!
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
Calories: 179kcal, Carbohydrates: 32g, Protein: 5g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 161mg, Fiber: 4g, Sugar: 4g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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