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!

Nutrition

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Tips & Tricks (5)

Roast Kabocha Squash First 🎃
Roast the kabocha squash at 400°F for 45 minutes until completely tender and caramelized, which concentrates its natural sweetness and prevents watery mashed potatoes.
Dry Your Potatoes Thoroughly 💧
After boiling, return hot potatoes to the pot and stir over low heat for 1-2 minutes to evaporate excess moisture, ensuring a creamier final texture without diluting flavors.
Warm Your Dairy Before Mixing 🥛
Heat the cream, milk, and butter together before folding into potatoes—this prevents temperature shock and ensures smooth, lump-free mashing without overworking the mixture.
Infuse Cream with Garlic & Rosemary 🧄
Simmer crushed garlic and fresh rosemary in the heavy cream for 5-10 minutes before mixing with potatoes to extract maximum herbal flavor without visible particles.
Use a Ricer or Food Mill 🪜
Pass potatoes and squash through a ricer or food mill rather than a masher to achieve silky, uniform texture free of lumps that would compromise the dish's creamy consistency.