Make Ahead

Butternut Squash-Potato Mash

October 24, 2010
4 Stars
Author Notes

I roast all the vegetables together - both for ease and to get a delicious caramelization going on before I mash 'em all up. - apartmentcooker —Erin Jeanne McDowell

Test Kitchen Notes

Comfort food is definitely the category this hearty, homey side dish falls into. This dish captures the sweetness of the squash and the earthiness of the potatoes and bridges the two with fragrant caramelized onions and garlic. If you want a smooth puree like mash you will have to use an immersion blender or other blender of some sort, but if you like your mashes with some variation in texture (tasty onion chunks, for example) you can smash it up with a potato masher, like the cook's notes say. - fiveandspice —The Editors

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4-6
  • 1 butternut squash, peeled and cubed (454 g)
  • 3 yukon gold potatoes, peeled and cubed (450 g)
  • 1 onion, roughly chopped (220 g)
  • 6 cloves garlic, peeled (30 g)
  • olive oil, as needed
  • salt and pepper, as needed
  • 1/4 cup heavy cream (60 g)
  • 3 tablespoons butter (42 g)
  • pinch ground ginger
In This Recipe
  1. In a large bowl, toss the squash, potatoes, onion, and garlic cloves together. Drizzle generously with olive oil, and season with salt and pepper. Spread the vegetables into an even layer on a baking sheet and roast until tender and slightly caramelized, about 20-25 minutes.
  2. Transfer the warm roasted veggies to a large bowl and mash (I use an immersion blender, but you can use a fork or a potato masher). Add the cream and butter and mash until smooth and well combined.
  3. Season with salt, pepper, and ginger to taste. Serve warm.

See what other Food52ers are saying.

  • Karen
  • Adelucchi
  • Erin Jeanne McDowell
    Erin Jeanne McDowell
  • DeniseLev
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too:

4 Reviews

Karen February 14, 2021
Terrific use of produce from a Misfits market weekly delivery. Temperature in recipe missing and I chose 400 degree roasting option with excellent results.
Adelucchi February 15, 2013
Excellent!! My guests loved them. Served with Italian Brick chicken and Asian garlic green beans.
DeniseLev November 14, 2010
Made these tonight -- what a lovely alternative to mashed potatoes!
Author Comment
Erin J. November 11, 2010
Thanks for the great review, fiveandspice!