Add color and sweetness to your mashed potatoes by mixing them with mashed squash. Sounds simple? Well, there are a few considerations.
If you use more squash than potatoes (as I usually do), you’ll have to use very little milk or cream. Squash is very watery and turns more mushy than potatoes after cooking. So, if you want your mashed potatoes and squash to hold their shape rather than tumble into a flat mush, add milk little by little and use much less than you would if you were making mashed potatoes.
If you’re boiling the potatoes and squash in one pan, allow the potatoes to cook in the boiling water for about 10 minutes before adding the squash as they require a shorter cooking time than potatoes. That way, they will cook at the same time.
Mashed Potatoes and Squash
- ½ squash about one kilogram
- ¾ kilogram potatoes
- 1 tablespoon finely chopped garlic
- 4 tablespoons finely chopped onion
- ⅓ cup butter
- chopped parsley optional
- Cut off the skin of the squash and scoop out the seeds. Cut into wedges.
- Peel the potatoes (or not) and cut into wedges.
- Place the vegetables in a large cooking pan and add about 2 cups of water. Simmer, preferably with ham or meat bones, for 20 to 30 minutes or until very tender. There should be very little liquid by the time the vegetables are done.
- While the vegetables simmer, melt the butter in a small saucepan.
- Add the minced garlic and chopped onion and cook gently until soft. Keep warm.
- Drain the squash and potatoes, place in a large bowl and mash with a fork or a potato masher.
- Add the garlic and onion, with the butter, and season with salt and pepper. Stir until blended.
- Pour in the milk, little by little, stirring to combine. Stop adding milk once you have reached the desired consistency which, ideally, means soft but still able to hold shape.