Name: Creamy Kabocha Squash Mashed Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups kabocha squash; 3 cups Yukon gold potatoes; 3 cloves garlic; 4 tablespoons unsalted butter; 0.5 cup milk; 2 tablespoons heavy cream; 1 tbsp rosemary; 1 tsp kosher salt; black pepper

Creamy Kabocha Squash Mashed Potatoes cover

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Creamy Kabocha Squash Mashed Potatoes

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Ingredients

Warning0 allergens identified

Creamy Kabocha Squash Mashed Potatoes

3 cups kabocha squashpeeled, seeded, cut into 1" cubes

3 cups Yukon gold potatoespeeled, cut into 1" cubes

3 cloves garlicsmashed and peeled

4 tablespoons unsalted buttercut into small cubes and softened

½ cup milk

2 tablespoons heavy cream

1 tbsp rosemaryoptional

1 tsp kosher saltplus more to taste

black pepperfreshly ground

Instructions

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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!