Squash and potato mash
- 1 quantity of potatoes, peeled and cut into equal sized pieces
- An equal quantity of squash flesh once they have been deseeded - the amount is not that important
- * If small, scrub, halve and scoop out the seeds
- * If large (butternut squash size), scrub, scoop out the seeds, cut into quarters lenghtwise, then cut in half (8 pieces)
- Good knob of butter
- Pinch of salt and a turn of freshly ground black pepper
- Freshly chopped parsley to garnish
- Place the potatoes and squashes in a large pan
- Cover with lightly salted boiling water and bring to the boil
- Reduce the heat, cover and simmer for about 35 minutes until the potatoes are soft
- Remove, drain and allow to cool so you can handle them
- With an Ice-cream scoop or tablespoon, scoop out the squash flesh and discard the skins - that was easier than peeling them!
- Mash the squash and potatoes or pass through a potato ricer.
- Add a knob of butter and season with salt and pepper
Garnish with chopped parsley and serve hot
When mashing the squash with a potato ricer, give the first squeeze over a separate bowl to remove any excess water. If using a masher it may be useful to press the squash flesh into a sieve first to do the same, otherwise your mash might be far too wet.
This freezes really well so is worth making large amounts.
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