Squashed Potatoes

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potatoes and squash recipe

Hey there, hungry people!

Today, I’m taking a trip down memory lane and sharing a recipe that combines my childhood aversions with my adult preferences. It’s funny how our tastes change as we grow older, isn’t it?

As a kid, I was the epitome of a picky eater. Pasta and bread dominated my diet, and my poor mom was baffled by my limited palate. Little did she know that I would eventually develop a deep love for cooking and experimenting with different flavors. Now, I can’t get enough of trying new and exciting dishes.

baby starving chef eating spaghetti

For this week’s challenge, I decided to recreate one of my earliest food memories. I reached out to my mom for suggestions and even asked her to share some pictures from my baby days. According to her, I used to smudge food all over my face and head before actually eating it. Even back then, I knew that food was meant to be enjoyed with all our senses.

baby starving chef eating baby food

While I couldn’t pinpoint my very first solid food, my mom mentioned that I had a fondness for butternut squash. Oddly enough, as an adult, I don’t particularly enjoy squash. But that didn’t stop me from bringing together something I disliked as a child with something I love now, and vice versa.

baby starving chef eating mashed potatoes

It’s amazing how our taste preferences evolve over time. I live by my flavor mantra: There are no flavors we are meant to dislike, only tastes we have not acquired yet.

We should always be open to trying new things.

When I was a baby, mashed potatoes were not my thing at all. It wasn’t until college that I started appreciating their creamy goodness. And now, I can confidently say that I absolutely love mashed potatoes. So, I decided to combine the best of both worlds and create a dish I like to call “Squashed Potatoes.”

This quote from Bilbo Baggin’s sums up how I feel about the most of the ingredients used: “I don’t know half of you half as well as I should like; and I like less than half of you half as well as you deserve.”

Here’s What You Need

  • Butternut squash: Adds sweetness and a creamy texture to the dish.
  • Potatoes: Provides a starchy base and adds body to the mashed potatoes.
  • Half & half: Enhances creaminess and richness.
  • Butter: Adds richness and flavor to the mashed potatoes.
  • Parmesan cheese: Adds a savory, nutty flavor and helps to bind the ingredients together.
  • Garlic powder: Infuses the dish with a subtle garlic flavor.
  • Yellow curry: Adds warmth and a hint of spiciness.
  • Nutmeg: Provides warm, earthy notes and complements the flavors of the other ingredients.
  • Cumin: Adds a warm and slightly smoky flavor.
  • Coriander: Adds a fresh, citrusy note.
ingredients for squash and potatoes recipe

Let’s Get Started

Let’s talk about squash for a moment. The trickiest part of dealing with this versatile vegetable is cutting and cleaning it. There are various ways to tackle it, from slicing and peeling to steaming or baking.

hollowed out squash

Personally, I opted for the careful approach of using a large knife to remove the tough skin since my peeler wasn’t up to the task.

potatoes and squash in skillet

To begin, wash and chop the potatoes, and toss them into a large pot along with the cubed butternut squash. To save time and add some texture, I chose not to peel my potatoes, but feel free to peel yours if you prefer skinless mashed potatoes. Add enough water to cover the ingredients by about an inch, then bring it to a rapid boil.

boiling potatoes and squash
softened butternut squash and potatoes

Once the potatoes are fork-tender, drain them and transfer them to the bowl of a large stand mixer. Now comes the fun part: adding the butter, cream, and seasonings. Beat everything on low speed for about 5 minutes, or until the potatoes and squash reach a delightfully creamy consistency.

stand mixer mashed squash

To elevate the flavors even further, I like to finish off my Squashed Potatoes with a pinch of nutmeg. The warm tones of curry blend harmoniously with the rich and earthy notes of nutmeg, creating a symphony of flavor fusion.

Trust me, it’s a combination worth savoring.

butternut squash potatoes

Additional Tips & Tricks

  • Consistency control: While adding the butter, half & half, and seasonings, be mindful of the desired consistency. If you prefer a thicker mashed potato texture, add less liquid. Adjust the quantities according to your preference.
  • Adjust seasoning: Taste the mashed potatoes before serving and adjust the seasonings accordingly. Add more salt, pepper, or any other desired spices to suit your taste.
  • Texture variation: If you prefer a smoother texture, you can use a potato masher or hand mixer instead of a stand mixer. Mash the potatoes and squash to your desired consistency.
  • Mashing alternatives: Don’t have a stand mixer or masher? You can also use a fork or a sturdy whisk to mash the potatoes and squash manually. It may take a bit more effort, but it can be done!
  • Personalize it: Feel free to add your own twist to the recipe. Consider incorporating additional herbs, such as rosemary or thyme, or experimenting with different spices to suit your taste preferences.
  • Troubleshooting lumps: If your mashed potatoes have lumps, continue mixing or mashing until they are smooth. If needed, pass the mixture through a fine-mesh sieve or use a hand blender to remove any remaining lumps.
  • Reheating: If you need to reheat the Squashed Potatoes, do so gently over low heat, stirring occasionally to prevent sticking. You can also add a splash of milk or additional butter to restore the creamy consistency.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat as mentioned above.
butternut squash potatoes with pork and pesto

I served my Squashed Potatoes alongside some succulent summer herb pesto pork chops. If you take a look at the image below, you might think it resembles baby food. And you know what? I’ll take that as a compliment.

These Squashed Potatoes are like the most sophisticated and delicious baby food you’ll ever taste.

So, embrace the evolution of your taste buds, my hungry friends. Give Squashed Potatoes a try and see how your childhood and adult favorites can come together in perfect harmony.

Remember, there are no limits to the flavors we can love – only undiscovered tastes waiting to be enjoyed!

squashed potatoes

Squashed Potatoes

The Starving Chef
Creamy and flavorful mashed potatoes with the sweetness of butternut squash, seasoned with spices and Parmesan cheese.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Healthy, Vegetarian
Servings 4

Ingredients
  

Instructions
 

  • Prepare the butternut squash by cutting off the top and bottom, then slicing it lengthwise. Remove the seeds with a spoon, and then peel the skin with a peeler or a sharp knife. Chop the squash into cubes.
  • Wash and chop the potatoes. You may choose to peel them if desired. Add the potatoes into a large pot along with the cubed butternut squash. Cover them with water, ensuring there is about an inch of water above the vegetables.
  • Bring the water to a boil and cook until the potatoes are fork-tender, which usually takes around 25 minutes.
  • Drain the potatoes and squash, and transfer them to the bowl of a stand mixer.
  • Using the stand mixer, beat the potatoes and squash on low speed. Gradually add the butter, half & half, garlic powder, yellow curry, nutmeg, cumin, coriander, Parmesan cheese, and season with salt and pepper.
  • Continue beating until the mixture reaches a creamy consistency.
  • Serve the Squashed Potatoes immediately, and sprinkle some additional nutmeg on top for extra flavor. Enjoy!
Keyword butternut squash, potatoes
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