Butternut Squash Mashed Potatoes

Elevate your mashed potato game with this creamy and flavorful Butternut Squash Mashed Potatoes recipe—a comforting side dish that blends the earthy richness of russet potatoes with the natural sweetness of roasted butternut squash. Perfectly seasoned with garlic-infused butter, a hint of fresh thyme, and a touch of black pepper, this dish offers a velvety texture and a pop of bright color that’s sure to impress. Roasting the squash caramelizes its edges, adding a subtle depth of flavor, while warm milk creates a smooth and luscious finish. Ideal for holiday feasts or weeknight dinners, this wholesome recipe is an easy way to sneak in extra veggies without sacrificing indulgence. Serve it alongside roasted meats, hearty casseroles, or your favorite plant-based mains for a guaranteed crowd-pleaser.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups (peeled and cubed) butternut squash
• 4 medium-sized russet potatoes
• 3 tablespoons unsalted butter
• 1 cup whole milk
• 2 minced garlic cloves
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon fresh thyme leaves (optional)
• 1 tablespoon olive oil

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Toss the cubed butternut squash with olive oil and a pinch of salt. Spread the pieces evenly on the prepared baking sheet.

Step 3

Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and lightly caramelized. Remove from the oven and set aside.

Step 4

While the squash is roasting, peel the russet potatoes and cut them into equal-sized chunks. Place the potato chunks in a large pot and cover them with cold water.

Step 5

Add a pinch of salt to the pot, bring the water to a boil, and then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender.

Step 6

Drain the potatoes and return them to the pot. Add the roasted butternut squash to the pot with the potatoes.

Step 7

In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant. Pour in the milk and heat until warm, but not boiling.

Step 8

Using a potato masher or a handheld mixer, mash the potatoes and butternut squash together until smooth and well-combined.

Step 9

Gradually mix in the warm butter and milk mixture, stirring until the mashed potatoes reach your desired consistency.

Step 10

Season with kosher salt, black pepper, and fresh thyme (if using). Taste and adjust seasoning as needed.

Step 11

Serve the butternut squash mashed potatoes warm as a side dish, garnished with additional fresh thyme if desired.

Nutrition Facts

Serving size	1411.2 grams (1411.2g)

Amount per serving	% Daily Value*
Calories	1429

Total Fat 58.20g	75%
Saturated Fat 27.80g	139%
Polyunsaturated Fat 1.60g
Cholesterol 122mg	41%
Sodium 803mg	35%
Total Carbohydrate 209.10g	76%
Dietary Fiber 25.70g	92%
Total Sugars 27.80g
Protein 32.50g	65%

Vitamin D 107IU	537%
Calcium 597mg	46%
Iron 11mg	61%
Potassium 5455mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 8.7%

Carbs: 56.1%