I wanted the nutrition of squash and the comfort of mashed potatoes, so I decided to combine the two. I’m pretty pleased with the result. This is a super simple recipe. I give measurements, but it’s the kind of thing that’s best done to taste.
I used a medium sized butternut squash and about six Yukon gold potatoes. You can cook the squash by your preferred method. If you need help, go here: Oven-Roasted Butternut Squash. I chose to peel it and bake it in chunks. I think I ended up with about 3 cups of cooked squash cubes. I don’t list turmeric in my ingredient list, but I did dust my squash cubes with it before baking.
I used a little bit of unsweetened almond milk half and half to make this dish a bit creamier. If you don’t have access to a vegan half and half, just use all unsweetened almond milk (or non-dairy milk of your choice). A good idea is to make sure these liquids are at least room temperature when you add them in.
When you’re at the stage of mixing in the almond milk, add it in 1/2 cup at a time until you reach your desired consistency. You may need more or less than I used depending on the size of the potatoes and squash you’re using. Same idea for spices, start small, taste, and adjust from there. You can always add more of an ingredient, but you can’t take it out. I also intentionally made mine slightly plainer since I knew I was serving it with Lentil-Mushroom Gravy.
Side note here. I made these at the same time I was making gravy, Corn Muffins, and sautéed kale. I had to transfer my potatoes out of the pot because I needed that pot to make the gravy. I saved two cups of the water that the potatoes boiled in to reconstitute the vegetable base for the gravy (the starchy water is great for helping to thicken the gravy). This also means that I was doing SO MANY things at once that I didn’t take as many pictures of this process. Good thing they’re so easy to make.
Mashed Squash Potatoes
- 1 butternut squash, cooked
- 6 or so potatoes, peeled
- 1¼ cups unsweetened almond milk (or nondairy milk of choice)
- 1/2 cup unsweetened almond creamer/half and half
- 1- 2 tablespoons coconut oil, softened or in liquid form (or vegan butter)
- 1-2 teaspoons salt
- 1-2 teaspoons fresh ground black pepper
Gather together all of your ingredients.
Peel your potatoes and cut them into large hunks. In a large pot, boil for about 20 minutes or until soft and fork/knife can easily pierce potatoes through. Remove potatoes from heat, keep them in the pot, and allow to cool slightly.
Drain water from the potatoes. Either leave them in the pot or transfer to a larger bowl for mashing and mixing. (I used an immersion blender, but you can use a food processor, blender, or hand mixer. Though a hand mixer probably won’t break up roasted squash cubes if you went that route in cooking.)
Add the cooked squash to the potatoes and begin to mash/mix/blend.
Once it begins to slightly resemble mashed potatoes, add the spices, coconut oil and 1/2 cup of almond milk. Continue blending and adding almond milk/half and half until you’ve reached your desired consistency.
I want to share with you what I did with my leftovers. I was curious how they’d come out, so I spooned the mashed potatoes into a lightly greased muffin pan and baked them for about 20 minutes at 400°F. The result was like a giant tater tot- crunchy on the outside and mashed potato-y on the inside. The next day they were more muffin-like. Overall it was an interesting adventure with mashed potatoes.