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!
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!