Go Back
overhead bowl of butternut squash mashed potatoes with 2 pats of butter
Print Recipe
5 from 3

Butternut Squash and Potato Mash

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: butternut squash mash, butternut squash recipes, mashed potato recipes
Servings: 6

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

Calories: 228kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 511mg | Potassium: 842mg | Fiber: 5g | Sugar: 4g | Vitamin A: 15145IU | Vitamin C: 45mg | Calcium: 219mg | Iron: 2mg