Butternut squash and Yukon Gold potatoes come together in this rich and delicious mash! Awesome side dish for Thanksgiving.
It has been a looooooong journey in getting my kids to like potatoes. They’ve always loved french fries…because, duh…but any other type of spud, forget it. Slowly though, they’ve started to love them roasted. And then baked. And now, finally mashed. FINALLY. And what’s even better is, they don’t mind them lumpy, which is how I like them. Also? Less work. Hallelujah, my friends.
I’ve been testing out recipes for Thanksgiving sides. (Thanksgiving? I know. #lifeofafoodblogger – but, honestly, it’s really not that far away.) I absolutely adore butternut squash and thought it would be delicious mixed with yukon gold potatoes. And it was! There is no doubt I’m making this for the holiday. And no doubt I will eat too much of it. You should, too!
- • 6 cups peeled and cubed butternut squash (about 1 1/2 pounds)
- • 2 cups peeled and cubed yukon gold potatoes (about 2 medium)
- • 5 large garlic cloves, minced
- • 1 cup shredded Monterey Jack cheese
- • 2 tablespoons unsalted butter
- • 1 teaspoon salt
- • 1/4 teaspoon black pepper
- • pinch of nutmeg, optional
- Place squash, potatoes, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12-15 minutes or until tender.
- Drain the mixture and return to pot. Add in the cheese, butter, salt, and pepper; mash until desired consistency is reached. Taste and adjust seasoning, if necessary. Mix in a pinch of nutmeg, if desired.
- Serve hot!