Mashed Potatoes with Butternut Squash

Total Time: 35 minutes

Butternut squash and potatoes team up for a delicious side dish. This isn’t a typical mashed potato recipe — it’s a gourmet upgrade perfect for adding to your Thanksgiving table or any fall dinner.

Looking for more potato side dishes? Try my Potato vegetable gratin, Crispy butter potatoes, Cheesy potato gratin or Buttery mashed potatoes.

mashed potatoes with butternut squash

Why you’ll love this squash potato mash

Why settle for mashed potatoes or squash when you can combine them into one irresistible side dish? This creamy squash potato mash brings together two holiday favorites in a single, easy-to-make recipe.

Sautéed butternut squash adds a rich, smooth texture when combined with fluffy boiled potatoes for the ultimate, super delicious fall side dish. It’s a guaranteed crowd-pleaser, perfect for Thanksgiving or any cozy meal.

Follow along with my step-by-step VIDEO, or follow along on YouTube and let’s make this together!

mashed potatoes with butternut squash

Ingredients for mashed potatoes with butternut squash

  • Potatoes: Stick with starchy varieties like Yukon Gold, russet, or even waxy red potatoes for the best texture.
  • Butternut squash: Its mild sweetness and earthy flavor make it a great choice, but Kabocha, Red Kuri squash or Hokkaido pumpkin work just as well.
  • Butter: A must-have for that signature creamy, buttery finish.
  • Onion and garlic: Sautéed with the squash to infuse the dish with deep, savory flavor.
  • Seasoning: A classic blend of salt, pepper, dried thyme, nutmeg, and bay leaf. You can easily swap thyme for dried sage, rosemary, or oregano.
  • Half-and-half: For creaminess, but whole milk is a good alternative if you prefer.
mashed potatoes with butternut squash

Recipe tips

  • Cut your potatoes into halves or quarters for faster cooking and easier mashing. But if they’re too small, they’ll absorb too much water, making your mash less creamy. Keep them just the right size.
  • Avoid overcooking your potatoes—test with a knife to ensure they’re soft but not falling apart. Do the same with the squash. If they’re undercooked, add water and simmer until tender, letting any excess water evaporate.
  • Warm your half-and-half and butter to room temperature or heat them briefly in the microwave or on the stovetop. Warm dairy helps keep your mash from turning gummy.
  • Potatoes and butternut squash are naturally bland and starchy, so don’t be shy with the salt. Season, taste, and adjust if needed.
  • For a personal touch, top your mash with crispy bacon, chives, parsley, fresh thyme or fried sage leaves.
mashed potatoes with butternut squash

Make ahead tip

You can prepare this side dish 1 day ahead of time and store it covered in the refrigerator.
You could also make it earlier in the day and leave it at room temperature. When you’re ready to serve, simply reheat it over moderate heat, stirring continuously to ensure it warms evenly without losing its creamy texture. You might need to add a splash of half-and-half.

Storage

Store leftover butternut and potato mash in airtight containers for up to 4 days in the refrigerator.

What to pair with butternut squash mashed potatoes?

This side dish a versatile companion to various dishes. It shines during weeknight or on your holiday dinner table, alongside:

mashed potatoes with butternut squash
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Mashed Potatoes with Butternut Squash

This is the ultimate fall side dish. A “not-your-traditional” mashed potato recipe, delicious gourmet that can also be served as a side dish for Thanksgiving for a little extra holiday color.

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings 4
Calories 364

Ingredients 
 

  • 1 ½ pounds starchy potatoes - peeled and quartered
  • 4 tbsp unsalted butter - at room temperature, divided
  • 1 yellow onion - diced
  • 1 garlic clove - minced
  • 1 ½ pounds butternut squash - peeled and cubed
  • salt - to taste
  • ¼ tsp black pepper
  • ½ tsp dried thyme
  • ¼ tsp grated nutmeg
  • 1 bay leaf
  • ¾ cup water
  • ½ cup half-and-half - at room temperature

Instructions 

  • Get your prep done before you start cooking: Peel and quarter the potatoes. Peel and deseed the butternut squash, cut into 1 inch/2,5 cm large cubes. Dice the onion and mince the garlic.
  • Place the potatoes in a large pot, add hot water and 1 teaspoon salt. Cover and boil for about 20 minutes or until tender. The potatoes are done when they can be easily pierced with a knife. Drain, when ready.
  • Heat 2 tablespoons butter over medium low in a large nonstick skillet. Add onion and garlic, cook for 2 minutes. Add butternut squash and cook for 3 minutes. Stir in salt, pepper, thyme and nutmeg. Pour in water and add the bay leaf. Simmer for 15-20 minutes or until tender. Press with the back of a wooden spoon or a fork to check the doneness. If the squash is not soft enough, add water and simmer until the water is fully evaporated.
  • To the drained potatoes, add squash, butter and half-and-half.
  • Mash until combined and smooth. Taste and adjust salt, if needed.

Nutrition

Calories: 364kcalCarbohydrates: 55gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 41mgSodium: 39mgPotassium: 1397mgFiber: 6gSugar: 7gVitamin A: 18548IUVitamin C: 48mgCalcium: 152mgIron: 3mg
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