Behind The Butter

the great thanksgiving recipe swap: butternut squash mashed potatoes

by RhodeyGirl Tests

Serves 4-6

4 medium russet potatoes

1 cup peeled and cubed butternut squash

4 tbs unsalted butter

1/2 cup grated parmigiano reggiano

4-5 tbs skim milk

kosher salt to taste

Fill a large pot halfway with water and bring to a boil. Meanwhile, peel the potatoes and chop into uniform size cubes (about 1 inch). When the water comes to a boil add the potatoes and squash, cover, and boil on high for 10-15 minutes until fork tender.

Drain the potatoes and squash and put in a large bowl. Add the butter, parmigiano reggiano, and a dash of kosher salt. Using a potato masher, begin to mash the mixture together. As it starts to come together (about 1 minute) add a tbs of skim milk at a time until the mixture reaches the creamy consistency you like. Add kosher salt if needed and serve warm.

Enjoy!

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4 Comments

  • Reply
    Cara Craves...
    November 18, 2010 at 12:01 am

    I always make min with sweet potatoes, not squash.
    I would be nice to switch it up for a bit.

  • Reply
    Peggy
    November 18, 2010 at 4:46 am

    Sounds like a great side dish! I’ve got plenty of butternut squash this year so I’ll definitely be utilizing them!

  • Reply
    Jil @ Big City, Lil' Kitchen
    November 18, 2010 at 5:53 am

    Yum – sounds like a perfect combo of the two dishes!

  • Reply
    rebecca lustig
    November 18, 2010 at 6:41 am

    oh, i always make mashed cauliflower, but i like your spin with the squash!

  • Leave a Reply