Creamy Kabocha Squash Mashed Potatoes

You can never have too many side dish recipes, so give Creamy Kabocha Squash Mashed Potatoes a try. One serving contains 14 calories, 0g of protein, and 1g of fat. For 5 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is liked by 50 foodies and cooks. If you have black pepper, heavy cream, rosemary, and a few other ingredients on hand, you can make it. It is perfect for Thanksgiving. It is brought to you by Flavor the Moments. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 4%. This score is improvable. Try Creamy Chicken and Kabocha Squash Shells, Mashed Kabocha, and Mashed potatoes and squash for similar recipes.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

freshly ground black pepper

2 tablespoons heavy cream

1 tablespoon freshly chopped rosemary (optional)

Equipment:

sauce pan

bowl

Cooking instruction summary:

Place the squash, potatoes, and garlic in a large saucepan and fill with enough water to cover the vegetables by 2. Cover and place over medium-high heat. Bring to a boil, uncover, and add a generous pinch of salt. Reduce the heat to medium and cook until the squash and potatoes are tender, about 15-20 minutes.Drain well and place in a large bowl. Add the butter, milk, heavy cream, salt and pepper to taste. Mash until the potatoes reach the desired consistency, adding more milk or cream if desired.Stir in the fresh rosemary if using and adjust the seasoning if necessary.Serve warm and enjoy!

 

Step by step:


1. Place the squash, potatoes, and garlic in a large saucepan and fill with enough water to cover the vegetables by

2. Cover and place over medium-high heat. Bring to a boil, uncover, and add a generous pinch of salt. Reduce the heat to medium and cook until the squash and potatoes are tender, about 15-20 minutes.

3. Drain well and place in a large bowl.

4. Add the butter, milk, heavy cream, salt and pepper to taste. Mash until the potatoes reach the desired consistency, adding more milk or cream if desired.Stir in the fresh rosemary if using and adjust the seasoning if necessary.

5. Serve warm and enjoy!


Nutrition Information:

Quickview
36k Calories
0.83g Protein
1g Total Fat
4g Carbs
44% Health Score
Limit These
Calories
36k
2%

Fat
1g
3%

  Saturated Fat
0.9g
6%

Carbohydrates
4g
2%

  Sugar
3g
3%

Cholesterol
5mg
2%

Sodium
4mg
0%

Get Enough Of These
Protein
0.83g
2%

Vitamin C
95mg
116%

Vitamin A
2395IU
48%

Vitamin B6
0.22mg
11%

Folate
35µg
9%

Vitamin E
1mg
8%

Fiber
1g
7%

Potassium
162mg
5%

Manganese
0.09mg
4%

Vitamin B2
0.07mg
4%

Vitamin B3
0.73mg
4%

Vitamin K
3µg
4%

Vitamin B1
0.04mg
3%

Vitamin B5
0.25mg
2%

Magnesium
9mg
2%

Phosphorus
21mg
2%

Iron
0.39mg
2%

Zinc
0.2mg
1%

Calcium
10mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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