Creamy Butternut Squash Mashed Potatoes
peeled and quartered
peeled and cubed
Salt and pepper to taste
For leek topping
Start by boiling the potatoes in a pot of water for 25-30 minutes, or until tender.
In another pot, boil the butternut squash for 15 minutes, or until tender
Drain the water from both pots
In a bowl, combine the potatoes, butternut squash, cream cheese, and garlic powder. 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. Enjoy!