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Creamy Butternut Squash Mashed Potatoes

Our perfect side dish this year: Creamy Butternut Squash Mashed Potatoes. It’s the perfect combination because the butternut squash adds a subtle sweetness and healthy twist on a classic recipe.

Butternut squash is the perfect touch in those cooler, fall months. It is usually a beige colored gourd with a similar taste to sweet potato.  This will give the potatoes smooth and creamy texture with some added flavor. Butternut squash is also full of important nutrients that fall in the carotenoid family.  Carotenoids are red/orange veggies that are a fantastic source of magnesium, potassium, vitamin A, vitamin C, and other antioxidants.

To whip these dreamy potatoes up, start by boiling the potatoes with the skins on in a pot of water for 25-30 minutes, or until they are tender. Pro tip: leaving skin on the potato boosts the fiber content, which is a total plus! In another pot, boil the butternut squash for 15 minutes, or until tender.  Next, in a bowl, combine the potatoes, butternut squash, cream cheese, and garlic powder, and salt to taste. Using a pestle or fork, mash all the ingredients together until smooth and creamy.  Next, we’ll get to the leek topping. Heat up the olive oil, and add the leeks and soy sauce. Sauté for 3-4 minutes. Add the leek topping to the mashed potatoes, and finish off with ground black pepper. 

So now we want to hear from you. What do you think about our tasty addition of butternut squash to your traditional mashed potatoes? Let us know what you think in the comments below!

Creamy Butternut Squash Mashed Potatoes
Servings: 4
Ingredients
  • 4 medium potatoes, peeled and quartered
  • 1 cup butternut squash, peeled and cubed
  • 2 tablespoons cream cheese
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
For leek topping
  • 1 teaspoon olive oil
  • 1/4 cup leeks, sliced
  • 1/4 teaspoon soy sauce
Instructions
  1. Start by boiling the potatoes in a pot of water for 25-30 minutes, or until tender.

  2. In another pot, boil the butternut squash for 15 minutes, or until tender
  3. Drain the water from both pots
  4. In a bowl, combine the potatoes, butternut squash, cream cheese, and garlic powder. Salt to taste
  5. Using a pestle or fork, mash all the ingredients together until smooth and creamy
  6. Next, we'll get to the leek topping. Heat up the olive oil, and add the leeks and soy sauce. Sauté for 3-4 minutes
  7. Add the leek topping to the mashed potatoes, and finish off with ground black pepper. Enjoy!

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7 Comments on Creamy Butternut Squash Mashed Potatoes

  1. Avatar
    Chef Sous Chef
    November 24, 2016 at 4:39 pm (4 years ago)

    I love the idea of adding squash to potatoes. Must give it an awesome sweetness. Can’t wait to whip up a batch. Thanks for sharing!

    Reply
    • Wendy
      Wendy
      November 25, 2016 at 5:04 pm (4 years ago)

      It totally does! You’re so welcome. Let us know how it comes out 🙂

      Reply
  2. Avatar
    Jonathan
    December 16, 2016 at 10:34 pm (4 years ago)

    Thanks for the idea! Will definitely try to make this one!

    Reply
  3. Avatar
    Gustavo Woltmann
    January 8, 2017 at 4:35 pm (4 years ago)

    I must give this recipe a try. Thanks for the idea.

    – gustavo woltmann

    Reply
  4. Avatar
    Asta
    February 13, 2019 at 5:27 pm (2 years ago)

    Sounds delicious! Is there anything one could substitute the cream cheese with to make this recipe fully vegan?

    Reply
    • Wendy
      Wendy
      February 13, 2019 at 9:27 pm (2 years ago)

      There is vegan cream cheese you can use or you can omit! It’ll work either way

      Reply

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