Recipe: Garlic Rosemary Potatoes – Mashed With Squash
Description:
Okay, so sometimes you just have to hide squash in things–but the squash gives mashed potatoes a creamier but almost bolder taste. Iβm a garlic fiend, so the garlic sets off the creaminess with almost a tang. I found this recipe in a magazine and changed it a little bit. Great with a mushroom gravy or some steamed veggies.
Key Information:
- Cook Time: 45 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8
- Keywords: Vegetable, Low Cholesterol, Healthy, Kid Friendly, Weeknight, St. Patrick’s Day, Stove Top, < 4 Hours, Easy
Nutritional Information (per serving):
- Calories: 72.3
- Fat: 2.1g
- Saturated Fat: 1.3g
- Cholesterol: 7.8mg
- Sodium: 89.4mg
- Carbohydrates: 10.7g
- Fiber: 1.5g
- Sugar: 1g
- Protein: 3.1g
Ingredients:
- 1 squash
- 2 potatoes
- 1 garlic clove
- 1/2 cup ricotta cheese
- 3/4 teaspoon rosemary
- 1/4 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon lemon pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 tablespoon parmesan cheese
Instructions:
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Combine squash and potatoes into a large pot.
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Cover with water and heat on burner to medium.
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Bring to a boil and cover.
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Leave in pot until both squash and potatoes are tender.
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Strain and mash in a bowl.
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Add herbs n’ spices and half of the ricotta cheese or milk.
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Blend then add the other half (cheese/milk).
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Blend some more.
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Serve warm and enjoy!
Step-by-Step Instructions:
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Begin by gathering your ingredients: 1 squash, 2 potatoes, 1 garlic clove, 1/2 cup ricotta cheese, 3/4 teaspoon rosemary, 1/4 teaspoon salt, 1 teaspoon pepper, 1 teaspoon lemon pepper, 1 teaspoon oregano, 1 teaspoon thyme, and 1 tablespoon parmesan cheese.
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Peel and dice the squash and potatoes, ensuring they are roughly the same size to ensure even cooking.
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In a large pot, combine the diced squash and potatoes, then cover them with water.
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Place the pot on the stove over medium heat and bring the water to a boil. Once boiling, cover the pot with a lid.
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Allow the squash and potatoes to cook until they are tender. This usually takes about 15-20 minutes, but the exact time may vary depending on the size of your dice.
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Once the squash and potatoes are tender, remove the pot from the heat and carefully strain out the water.
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Transfer the cooked squash and potatoes to a large mixing bowl.
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Using a potato masher or fork, begin mashing the squash and potatoes together until they reach your desired consistency. Some prefer a smooth mash, while others enjoy a chunkier texture.
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Peel and mince the garlic clove, then add it to the mashed squash and potatoes.
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Next, add the ricotta cheese to the mixture. You can add it all at once or split it into two portions, adding half now and half later for a creamier texture.
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Season the mashed squash and potatoes with the rosemary, salt, pepper, lemon pepper, oregano, thyme, and parmesan cheese. Adjust the seasoning to taste, adding more or less as desired.
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Mix all the ingredients together until well combined. You can use a spoon or spatula for this step.
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Once everything is mixed, taste the mashed squash and potatoes and adjust the seasoning if necessary.
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If the mixture seems too thick, you can add a splash of milk or more ricotta cheese to loosen it up.
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Serve the garlic rosemary potatoes mashed with squash warm as a side dish alongside your favorite main course. They pair wonderfully with a mushroom gravy or some steamed veggies for a complete and satisfying meal.
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Enjoy your creamy and flavorful mashed potatoes with a twist! The hidden squash adds a unique creaminess, while the garlic and herbs provide a burst of flavor that will have everyone coming back for seconds.
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Store any leftovers in an airtight container in the refrigerator for up to three days. Simply reheat them in the microwave or on the stove until warmed through before serving again.
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Whether you’re serving these mashed potatoes as a comforting side dish for a weeknight dinner or as part of a festive St. Patrick’s Day feast, they’re sure to be a hit with the whole family.
