Squash and potato mash

From Cookipedia

Looking for a way to use up that glut of squashes as autumn arrives? This is the easiest squash recipe I know and even those who don't like eating 'funny vegetables' will eat this without a murmer.

Almost any squashes (not marrows) will work with this recipe

Squash and potato mash
Servings:Servings: 2
Calories per serving:157
Ready in:55 minutes
Prep. time:15 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

Best recipe review

So easy to make!


And a great use for all those squashes, in season.

Jerry, aka Chef)

Simmer for 35 minutes


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • 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


  1. Place the potatoes and squashes in a large pan
  2. Cover with lightly salted boiling water and bring to the boil
  3. Reduce the heat, cover and simmer for about 35 minutes until the potatoes are soft
  4. Remove, drain and allow to cool so you can handle them
  5. With an Ice-cream scoop or tablespoon, scoop out the squash flesh and discard the skins - that was easier than peeling them!
  6. Mash the squash and potatoes or pass through a potato ricer.
  7. Add a knob of butter and season with salt and pepper

Serving suggestions

Garnish with chopped parsley and serve hot


Add a few tablespoons of single cream, double cream, creme fraiche or Greek-style yogurt for a richer mash.

Mix the squash with carrots for even more colour

Chef's note

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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