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Creamy Butternut Squash Mashed Potatoes
Servings: 4
  • 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
  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!