Creamy Kabocha Mashed Potatoes

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Here’s another quick last minute Thanksgiving side dish recipe! 🤗 I told you guys I love potatoes 😍 But here’s a fun & tasty twist to the traditional golden mashed potatoes 🙌🏼 It’s got kabocha squash which in my opinion adds a whole nother dimension of flavor 😍

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Creamy Kabocha Mashed Potatoes⁠⁠⁠⁠

🔪 Prep Time: 15 minutes

🍳Cook Time: 10 minutes

🕒Total Time: 30 minutes

🍴Serving Size: 6-8

Ingredients:⁠

• 2 cups Kabocha Squash, peeled & roughly cut into 1” cubes

• 2 cups Yukon Gold Potatoes, peeled & roughly cut into 1” cubes

• 3 cloves Garlic, minced

• 3 tbsp Vegan Butter (@earthbalance)

• 2 tbsp Coconut Cream (@traderjoeslist)

• Salt + Pepper

• Fresh Rosemary

• 1/4 cup Unsweetened Almond Milk (@califiafarms), optional

Instructions:

1. Prep your kabocha & potatoes. Add to a large pot. Fill with enough water to completely cover all the veggies. Cover & bring to a boil.

2. Once boiling, uncover, season with lots of salt & cook for another 10 mins. Squash & potato should be fork tender.

3. Drain in a colander & add back to the pot. Keep on low heat. Add in all of the remaining ingredients. Use a potato masher to get everything nice & creamy.

4. The milk is optional depending on the consistency you like of your mashed potatoes. Add more milk for a less thick consistency.

5. Top with more fresh rosemary & butter!

Notes & Tips:

• Keeps best in the fridge for up to 5 days.

Video Tutorial:

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