Nov 25, 2020
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 😍
🔪 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:
Prep your kabocha & potatoes. Add to a large pot. Fill with enough water to completely cover all the veggies. Cover & bring to a boil.
Once boiling, uncover, season with lots of salt & cook for another 10 mins. Squash & potato should be fork tender.
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.
The milk is optional depending on the consistency you like of your mashed potatoes. Add more milk for a less thick consistency.
Top with more fresh rosemary & butter!
Notes & Tips:
Keeps best in the fridge for up to 5 days.
Video Tutorial:
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