Ultimate Thanksgiving mashed potatoes (plus). November 23, 2011Posted by ourfriendben in recipes.
Tags: Butternut squash, mashed potato-winter squash recipe, mashed potatoes and winter squash, potato-squash casserole, thanksgiving, Thanksgiving dishes, Thanksgiving recipes, Thanksgiving sides, Yukon Gold potatoes
Silence Dogood here. For our friend Ben and me, whatever else we serve, Thanksgiving wouldn’t be Thanksgiving without mashed potatoes. But they seem pretty plain Jane compared to the rest of the holiday fare, and if we had guests, the poor mashed potatoes tended to sit neglected (except by the two of us). Not any more!
I was thrilled to find a special recipe that combined potatoes and winter squash in a way I was convinced would be healthy, hearty, and perfect for that all-American holiday, Thanksgiving. (Squash and potatoes are both native to the Americas, after all.) In this recipe, you’re combining the vitamin A and high-fiber content of winter squash with the inherent yumminess of potatoes and the protein of cheese. And the gorgeous color combo of golden Yukon Gold potatoes and orange Butternut squash is ideal for a winter feast.
I discovered the dish originally on the Tennessee Locavore’s blog (http://tnlocavore.typepad.com/). She makes it as a casserole. But I wanted to make it for Thanksgiving dinner, and between my dressing, summer squash casserole, roasted veggies, rolls, and corn pudding, the oven was pretty much taken. So I simplified the recipe and made it stovetop, in the heavy Dutch oven I use to cook the potatoes. Check out her blog to see her recipe, which I’m sure is luscious. But oh my, the version I made was simply fabulous. Our friend Ben, no slouch when it comes to eating mashed potatoes or praising my recipes, announced that he ranked this in the top five of everything I’ve ever made for him. Check it out:
Mashed Potatoes and Winter Squash
2 lbs. Yukon Gold potatoes, chunked
1 Butternut squash, peeled and chunked
9 ounces (one block) Gruyere cheese, grated
3/4 cup shredded Parmesan
4 tablespoons butter
3 eggs, beaten
1 teaspoon Trocomare or salt (we like RealSalt)
1 teaspoon lemon pepper or cracked black pepper to taste
Boil the potatoes and squash until tender; drain, mash, and stir well to blend. Return to very low heat. Add butter, cheese, eggs, and spices, stirring well to blend. Heat and taste, adjusting seasonings, and serve.
This really is delicious, and pretty easy, too, though peeling and seeding the Butternut squash isn’t much fun. But our local grocery sells pre-peeled and chunked winter squash, so I’ll use that this time. I’m notoriously texture-sensitive, so the slippery-slimy texture of winter squash would normally cause me to pass up any dish containing it, but the potatoes in this dish cover for the squash, and I thought it was incredibly good. Trust me, your guests won’t ever think of mashed potatoes as boring again. Don’t be surprised if it’s the first dish to vanish from the table!
‘Til next time,