These Butternut Squash Mashed Potatoes are loaded with russet potatoes, roasted butternut squash and herb butter! They’re a unique and delicious take on the classic side dish that you love!
Can we just all agree that the side dishes are actually the best part of Thanksgiving? Move over, turkey and ham. I’m here for the mac and cheese, fresh bread and the mashed potatoes!
I think at this point it’s pretty obvious that I love squash. Everyone goes wild over pumpkin once Fall hits but I personally think that squash is such an underrated ingredient. You know I love delicata squash from my Golden Delicata Squash Soup recipe or my Maple Delicata Squash Bowl…but, I truly think one of first loves is the Butternut Squash!!
I feel like any squash is so diverse in what flavors it can be combined with.
I love how they can work being sweet or savory and they have amazing flavor combinations that work with them.
So, I figured, why not combine them with one of the most beloved side dishes of all time and create Butternut Squash Mashed Potatoes?!
Why I Love Butternut Squash Mashed Potatoes:
So here we are. Silky smooth potatoes combined with deliciously roasted butternut squash. Combined with mouthwatering herb butter, milk and cream to make these the most luscious side dish you could ever dream of!
The roasted butternut squash adds such a depth of flavor to the mashed potatoes. They are caramelized, sweet and earthy.
Did I mention that there is also an entire bulb of roasted garlic as well?! The roasted garlic adds such a wonderful sweet yet smoky flavor.
One of my absolute favorite parts of the Butternut Squash Mashed Potatoes has to be the HERB BUTTER. Y’all know I love butter with all my heart (specifically salted butter) and when you combine that butter with fresh herbs + a pinch of salt, my heart is officially full to the brim with love.
Slice an extra pat of butter on top of the warm mashed potatoes and you will have a delicious dish that is perfect for any party, get together or just random weeknight dinner. Let’s get into how to make them!
Ingredients You Need for Butternut Squash Mashed Potatoes:
- butternut squash, diced
- russet potatoes
- salted butter
- whole milk
- salt + pepper
- fresh herbs (thyme, rosemary, sage etc.)
- heavy cream
How to Make Butternut Squash Mashed Potatoes:
Begin by carefully dicing your butternut squash. I found THIS video to be super helpful! Be sure to use a very sharp knife and be careful!
Place the butternut squash on a baking sheet, drizzle with olive oil, add some salt and pepper and make sure the squash is evenly coated. Roast for about 30 minutes at 400 degrees. You want them to be fork tender and not super crispy.
And if you want these to be extra super flavorful, grab a big bulb of garlic. Slice the top half of it off and place on a small piece of tin foil. Drizzle with olive oil + salt and pepper. Wrap in up in the tin foil and toss it in the oven along with the butternut squash and let it roast for about 40 minutes.
Once the butternut squash are roasted, set them aside. In a large pot, add 3 lbs of diced bite size russet potatoes to a large pot. Cover these with water and add a pinch of salt. Boil these until they are fork tender – mine took about 10 minutes or so.
Drain the potatoes once they are done. Add them BACK to the same pot as well as the butternut squash and the roasted garlic cloves. Mash these up using a potato masher until no big chunks are left and they are smooth.
Mix softened butter with 2-3 tbsp of herbs of your choice (I used thyme, sage and rosemary!) Add this butter to the mashed potatoes along with whole milk, a splash of heavy cream and salt and pepper – don’t be afraid to really season these because it’s a LOT of potatoes.
Mix all together with a large spoon, gently – not overmixing because we don’t want these to become gummy.
Taste one last time and adjust seasoning if needed.
Serve in a large bowl with more melted butter on top. Try not to eat them all in one setting. This is the perfect unique and fun Thanksgiving side dish. Enjoy!
Did you like this recipe? Here are a few others you might like:
Rosemary Garlic Butter Smashed Potatoes
Thai Peanut Butternut Squash Bowl
Butternut Squash Fettuccine Alfredo
Sausage and Apple Stuffed Acorn Squash
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Butternut Squash Mashed Potatoes
These Butternut Squash Mashed Potatoes are loaded with russet potatoes, roasted butternut squash and herb butter! They’re a unique and delicious take on the classic side dish that you love!
Ingredients
- 3 lbs russet potatoes, peeled and diced
- 1 large butternut squash, peeled and diced (about 1.5 lbs worth)
- 1 garlic bulb
- 1 cup whole milk
- 2 tbsp heavy cream
- 2-3 tbsp fresh chopped herbs (rosemary, sage, thyme etc.)
- 4 tbsp salted butter
- lots of salt and pepper to taste
- melted butter + herbs for garnish
Instructions
-
Carefully peel and dice the butternut squash into bite size pieces (find a video above for reference). Place on a baking sheet. Drizzle with olive oil and salt and pepper. Make sure it is evenly coated.
-
Grab a large bulb of garlic. Chop the top of it off, exposing the cloves. Place on a small sheet of foil. Add a drizzle of olive oil and a pinch of salt. Wrap the bulb in the foil. Place on the sheet with the butternut squash.
-
Roast the garlic and butternut squash at 400 for 30 minutes or until fork tender. The garlic might need 10 minutes extra time.
-
Once the butternut squash are done, set them aside. In a large pot, add 3 lbs of diced bite size russet potatoes to a large pot. Cover these with water and add a pinch of salt. Boil these until they are fork tender - mine took about 10 minutes or so.
-
Drain the potatoes once they are done. Add them BACK to the same pot as well as the butternut squash and the roasted garlic cloves. Mash these up using a potato masher until no big chunks are left and they are smooth.
-
Mix softened salted butter with chopped herbs of your choice. Add this butter to the mashed potatoes along with whole milk, a splash of heavy cream and salt and pepper - don’t be afraid to really season these because it’s a LOT of potatoes.
-
Mix all together with a large spoon, gently - not overmixing because we don’t want these to become gummy. Taste one last time and adjust seasoning if needed.
-
Top with additional melted butter and more herbs for garnish. Enjoy!
Swooning over this wonderful dish, Haylie! Two loves in one bowl! What a wonderful combination!
Thank you so much, my friend! 🙂
Adding butternut squash to mashed potatoes is a brilliant idea Haylie! They look so creamy and I bet they taste delicious. A wonderful addition to a holiday dinner menu!
So super creamy! Thank you, my friend 🙂
This is such a great idea Haylie!! I adore the color and the roasted garlic is PERFECT!!!
Thank you so much, Katherine! You’re so kind1
What’s not to love here? You know I’m all over this, especially with cream and butter…and squash and potatoes. Seriously delish, my friend! Who needs a main when there’s this gorgeously delish side? Happy Friday!
You’re so sweet, Dawn! i totally agree about the who needs a main when you have delicious sides! YUM!