Squash Spiked Mashed Potatoes

This recipe is adapted from one I saw in “Whole Living” magazine.  I changed it a little to suit my tastes.  It comes out a pretty pale orange color.  To make it vegan you could substitute the potato and squash cooking liquid for the milk, or use almond milk.

Squash Spiked Mashed Potatoes


  • 2 pounds yukon gold potatoes, peeled and chopped
  • 1 small butternut squash (2 pounds), peeled, seeded, and chopped
  • 1 bay leaf
  • 5-7 sprigs of fresh thyme
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/2 cup milk
  • freshly grated nutmeg


In a large saucepan, cover potatoes, squash, and herbs with water; season generously with salt. Bring to a boil, then reduce heat and simmer until tender, about 8 minutes. Drain vegetables, discarding herbs and liquid.

Return vegetables to the saucepan and mash with the butter; add enough milk until you reach the desired consistency. Adjust seasonings, then scoop into a serving bowl and sprinkle with nutmeg.

Recipe feeds 6 people.