What a festive way to celebrate Thanksgiving! These mashed potatoes just scream fall. And you'll be screaming for seconds (or thirds) once you have them.
Butternut Squash Mashed Potatoes
- 1 butternut squash
- 1 russet potato
- 1 tablespoon brown sugar
Garlic Mashed Potatoes
- 1 pound of russet potatoes
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup whole milk
- Salt and pepper to taste
Curried Mashed Potatoes
- 1 pound of russet potatoes
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons curry powder
- 1/4 cup sour cream
- 1/4 cup plain low-fat yogurt
- Salt and pepper to taste
1. Peel 1 pound of russet potatoes and store them in cold water. This prevents them from browning. If you happen to like that rustic look (I do!) then leaves some of the skin on.
2. Cut the potatoes into equal-sized pieces and place in a large pot with just enough water to cover the potatoes. Salt the water and bring it to a boil.
3. Simmer the potatoes for about 20 minutes or until a fork inserted into the potato meets no resistance. If the potato holds to the fork, they need to cook longer.
4. Drain them immediately when done, reserving the water for soup stalk. You can also use it as a vegan option for mashing the potatoes.
5. You can find
instructions for roasting 1 butternut squash here.
6. Add the cooked butternut squash, 1 cooked russet potato and 1 tablespoon of brown sugar to a large mixing bowl.
7. Mash until desired consistency.
8. Mince 1 clove of garlic and cook it in a skillet along with 2 tablespoons of butter over a medium-low heat until it becomes aromatic, about 10 minutes.
9. Add half of the cooked russet potatoes to a large mixing bowl along with the remaining tablespoon of butter, the garlic mixture and 1 1/2 cup of whole milk.
10. Mash and salt and pepper to taste.
11. Add 2 tablespoons butter, 1 clove of garlic and 1 small yellow onion to a large skillet and cook over a medium-high heat until the onion becomes translucent.
12. Add 1 tablespoon of water and two tablespoons curry powder and cook for about three minutes.
13. Add the remaining potatoes, the curry mixture, 1/4 cup of sour cream, 1/4 cup of plain low-fat yogurt and salt and pepper to taste to a large mixing bowl and mash the mixture.
As a side note, every time I type the word "mash" I get the song Monster Mash stuck in my head. That in turn makes me think of Michael Jackson's Thriller and well...it just all goes down hill from there. Three Michael Jackson videos later, let's get back to the recipe.
14. Using a large glass baking dish, spread the mashed potatoes out into layers. I prefer to have the butternut squash on top but go ahead and pick the one you like best. You have 9 different combinations to choose from.
15. Enjoy!