Sweet butternut squash and Yukon Gold potatoes come together in this rich and delicious Mashed Butternut Squash! It’s the combo you didn’t know you needed, but you do! It’s a fantastic and easy side dish for Thanksgiving or year-round.
Other fantastic ways to enjoy butternut squash include our Roasted Butternut Squash and Butternut Squash Soup!
Easy Butternut Squash Mashed Potatoes
I absolutely adore butternut squash and also mashed potatoes and one day thought they would be delicious mixed together. And they are!
With added garlic, cheese, butter, and some seasonings, mashed butternut squash is an unexpected and completely delicious side dish you’ll be wondering why you didn’t make it sooner.
This would be perfect as part of your Thanksgiving menu, but also pairs so well with chicken, steak, or pork, so it’s not limited to the holidays. We love this easy side dish year round.
Ingredients Needed
Just 5 ingredients and some simple seasonings are needed for this butternut squash mash.
(Scroll below to the printable recipe card for details and measurements.)
- Butternut squash – This winter squash is sort of a cross between pumpkin and sweet potato. It’s a whole food that is fat-free, naturally high in fiber, vitamin A, vitamin C, magnesium, and potassium. We love it so much, great in sweet or savory dishes.
- Yukon gold potatoes – We prefer Yukon gold potatoes in a mash because of their creamy texture. For this recipe, they should be peeled.
- Garlic – For aromatics and flavor.
- Monterey Jack cheese – Freshly shredded off the block for best flavor.
- Unsalted butter – Adds richness and moisture to the mash, which starchy potatoes need to make them creamy. We use unsalted since the cheese contains salt and we’re adding in kosher salt. You can add, but you can’t take away!
- Seasonings – Kosher salt, pepper, and nutmeg season the dish.
- Parsley – Fresh chopped parsley is added as garnish for flavor and a pop of color.
How to Make Mashed Butter Squash
Making butternut squash mashed potatoes is super easy in just a few steps.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the squash and potatoes. Peel the squash and remove seeds and pulp, then peel the potatoes. Cut them into small similar-sized cubes.
- Cook the vegetables. Place squash, potatoes, and garlic in a large pot; fill with water just to cover and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12-15 minutes or until fork tender. Drain and return to the pot.
- Add other ingredients and mash. Add in the cheese, butter, salt, and pepper; mash until cheese is melted and desired consistency is reached. Mix in a pinch of nutmeg and taste. Adjust the salt and pepper, as desired. Serve hot with a couple pats of butter and a bit of fresh chopped parsley.
Tips for Success
- Cut in uniform pieces. Try your best to cut all of the chunks of squash and potatoes into equal sized cubes. This helps ensure they all cook properly and prevent any clumps of undercooked veggies.
- Use just enough water to cover. Too much water can make your potatoes and squash disintegrate as they cook.
- Don’t overcook. As soon as a fork or butter knife can be inserted easily into a potato and squash with little resistance, they’re done cooking.
- Use softened unsalted butter. Using unsalted butter gives you control over how salty your potatoes come out, and making sure your butter is softened (not melted!) results in better flavor and the smoothest texture.
- Don’t omit the butter. Potatoes are as starchy as it gets and they need fat to turn them creamy, so don’t leave out the butter.
- Salt is a good thing. Using unsalted butter helps control the saltiness, but potatoes and squash do need salt, otherwise they’re so bland. Taste and adjust after mashing and add more, as desired.
- Don’t overmix. You want to mash the mixture until just combined. Too much mixing and your mashed potatoes could end up having the consistency of glue.
Serving Suggestions
These butternut squash mashed potatoes pair well with pretty much any main course. They are perfect for holiday meals, whether it’s Thanksgiving, Christmas, or Easter, but are easy enough to whip up anytime.
Try them with roasted pork tenderloin, baked chicken breast, grilled flank steak, meatloaf, or any dish you’d typically enjoy with a side of mashed potatoes.
Proper Storage
- Storing leftovers. Leftover mashed butternut squash can be stored in an airtight container in the fridge for up to 5 days. You can reheat individual servings in the microwave or reheat it all on the stovetop.
- To freeze. If you have any extras to freeze, allow them to cool completely then transfer to a freezer-safe container. Freeze for up to 3 months, then thaw in the fridge before reheating.
Other Mash Recipes:
- Mashed Potatoes
- Mashed Sweet Potatoes
- Loaded Mashed Cauliflower Casserole
- Loaded Mashed Potato Cakes
- Mashed Cauliflower
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Butternut Squash and Potato Mash
Ingredients
- 6 cups peeled and cubed butternut squash (about 1 & 1/2 pounds)
- 2 cups peeled and cubed yukon gold potatoes (about 2 medium)
- 5 cloves garlic , minced
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch of nutmeg , optional
Instructions
- Place squash, potatoes, and garlic in a large pot; fill with water just to cover and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12-15 minutes or until fork 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!
Nutrition
Other Notes
My boyfriend and I just made this to go with our pork loin for dinner and it was amazing! The only thing we did different was that we used mozzarella cheese. I will definitely be making this again!
So happy to hear it, Megan!
This is not only a great side dish for adults, but I actually tried it out as “baby” food for my little one and she loved it!
I’ve made a variation of this combination using more potato than squash, but this recipe was so much better, especially with the cheese!