Squashed Potatoes
Creamy and flavorful mashed potatoes with the sweetness of butternut squash, seasoned with spices and Parmesan cheese.
Ingredients
- 48 oz butternut squash peeled & cubed
- 16 oz potatoes peeled & cubed
- ½ cup half & half
- ¼ cup butter
- ¼ cup Parmesan cheese
- 1 tablespoon garlic powder
- 2 tablespoons yellow curry
- 1 teaspoon nutmeg + more for sprinkling on top
- 2 teaspoons cumin
- 1 teaspoon coriander
- salt & pepper to taste
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!
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