Mashed Potatoes with Butternut Squash

Mashed Potatoes with Butternut Squash
Photo by Frances Janisch


  • 1.5 stick(s) unsalted butter
  • 1 cup(s) half-and-half
  • 3 pound(s) Yukon Gold potatoes
  • 1.5 tablespoon(s) vegetable oil
  • 1 3-pound butternut squash—peeled
  • 4 clove(s) garlic
  • Kosher salt

Preheat the oven to 400°. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth. Mean...

View full recipe at Food & Wine


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