Prep 15 mins
Cook 1 hr 5 mins
DH and I made this as a side last night to our veal chops and both of us LOVED this dish!! The recipe comes from the October issue of "Philadelphia" magazine and is credited to a local restaurant named Fork. Note that we used red skin potatoes as that is what we had on hand and we thought it turned out great (though that many small potatoes were a pain to remove the skin from). We also used two foil-lined baking sheets: one for potatoes, one for squash since they had different cooking times. Enjoy!
- 907.18 g butternut squash, peeled, seeded, cut into 1-inch cubes
- 29.58 ml olive oil
- 14.79 ml kosher salt
- black pepper, to taste
- 907.18 g idaho potatoes
- 59.16 ml salted butter
- 118.29 ml heavy cream
- Preheat oven to 375 degrees F.
- Toss squash with olive oil and sprinkle with salt and pepper.
- Spread on a baking sheet lined with aluminum foil.
- Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes.
- Stir squash cubes occasionally to avoid browning on sides.
- When fork-tender, split potatoes down middle and scoop out insides. Discard skins.
- Combine potatoes with squash in a bowl.
- Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables.
- Add salt and pepper to taste and mash with a hand masher.
"These are the best mashed potatoes I've ever eaten" was DH's comment after swallowing the first bite, and I definitely agree! This was outstanding, and I'll make it again often for sure! For the heavy cream I used almond cream, also I didn't use salted butter because a didn't have any, but it was salty enough anyway. Thanks so much for sharing this :)<br/>Made for ZWT 9 Family Picks for The Apron String Travelers
This recipe was a great idea! I was looking online for a way to use up jarred baby food since my daughter won't eat jarred veggies, so I thought how about butternut squash mashed potatoes? Came across your recipe and presto! I didn't make as much as the recipe required, only about 1 potato, 1 jar of baby butternut squash, a tablespoon of olive oil, left out the cream because we're vegan (and the creamy pureed squash added more than enough moisture), added onion and garlic powder to the salt and pepper and it turned out wonderful! Thank you so much for sharing!
This was a first for me, and a very unique tasting mashed potato/squash recipe. I%u2019ve always boiled my potatoes for mashed potatoes, so baking was something new. Really convenient since I was baking the squash. The texture was a bit different because of the squash, but the taste was fantastic. I also used half butternut squash and half acorn squash. I%u2019ll make this recipe again. Thanks for sharing. Made for ZWT7.