• Liz Talley - Urban Graze

Mashed Potatoes and Squash

4 c. large diced, unpeeled potatoes

2 c. large diced (peeled) winter squash/pumpkin

1/2 c. lukewarm cream, half & half or milk

1 Tbsp. soft butter

Salt and pepper

Put potatoes and squash in pot of salted water; bring to a boil, cover and low simmer until very tender, about 10-15 minutes (depending on your dice size). Drain.

Return them to the pot and mash with a potato masher or mixer.

Add cream and butter and blend well. Season with salt and pepper.


For a fun, and fancy presentation, mash the potatoes and squash in separate bowls, then swirl them alternately in your serving dish.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©


Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now