These vegan squash mashed potatoes are full of taste and have a velvety richness that comes from mashed squash, hints of garlic, and a contact of vegan butter or you should utilize refined coconut oil to make them paleo. It’s a Thanksgiving-inspired dish that’s excellent for any meal.
At this time I obtained some Violife vegan butter to strive in my Gluten-free Pie Crust and thought I’d use the leftover butter in these squash mashed potatoes. If you happen to’re taken with how the crust labored out, my evaluate is within the feedback of that submit. I’ll replace the submit as soon as the pie has sat for a day.
If you happen to don’t need to use vegan butter in these mashed potatoes, you should utilize refined coconut oil. That’s what I at all times use. Then this recipe can also be paleo and Whole30-friendly.
If you happen to use unrefined coconut oil, there is likely to be some coconut style, however I believe the garlic does a superb job of masking up the style.
I can’t say that they tasted extra buttery utilizing Violife than with coconut oil, however maybe different manufacturers of vegan butter have extra butter taste. I reside in Germany, and Violife is the one model now we have right here that you simply all within the US even have.
These images are from two years in the past (I might need forgotten about them 😬), and in full disclosure, that’s actually butter on them. The vegan model seems to be precisely the identical, although.
Squash mashed potatoes are manner higher than they sound, by the best way. To me, at the very least, they sounded sort of gross at first.
However I like making them at any time when I’ve leftover butternut squash after making this Pumpkin and Candy Potato Soup.
They’re sweeter than common mashed potatoes however aren’t too candy. And so they’re much less candy than mashed candy potatoes.
Substances
Right here’s every part you’ll want. Nothing fancy!
Can I exploit a special kind of squash?
Yellow summer time squash and zucchini usually are not beneficial for this recipe.
Nevertheless, pumpkin ought to work nicely, although I haven’t tried it myself.
Be certain to make use of one meant for cooking and baking and never a jack-o-lantern. Its flesh is hard, fibrous, watery and fairly bland. It merely isn’t suited nicely for cooking.
Go for sugar or pie pumpkins, recognized for his or her candy, flavorful, and smooth-textured flesh. Sugar pumpkins are fairly small and spherical and would work nicely on this recipe.
Lengthy Island Cheese pumpkins are rectangular and are good for cooking, and Caspers are deliciously candy. Cherokee Bush, Cinderella and Fairy Tales would even be nice.
Can I simply use all butternut squash and no potatoes?
No, you’d have to discover a recipe particularly for mashed butternut squash. You’d want a complete lot much less liquid and make different changes.
Can I simply use potatoes?
Nope! Use my Dairy-free Mashed Potatoes recipe if that’s what you’re after. They’re additionally vegan.
What potatoes are greatest?
Yukon Gold potatoes are perfect for mashed potatoes resulting from their creamy, barely buttery style that enhances butternut squash. Russets are an acceptable second alternative, whereas waxy potatoes like new potatoes or fingerlings usually are not beneficial as they will change into gummy and sticky.
Greatest method to mash the potatoes
Have you ever ever over mashed potatoes? They flip gluey and gummy. And mashed potatoes ought to, after all, be fluffy and creamy. So it’s important to not over mash them.
On this recipe, I exploit the beaters of a hand mixer to interrupt up the large chunks of cooked potatoes. Then I activate the hand mixer and beat them simply till they’re lump-free.
Necessary word! If you happen to add the final little bit of remaining liquid and the potatoes look runny – simply proceed mashing, they usually’ll change into fluffy and silky.
Can I exploit all milk as a substitute of utilizing some cream?
I attempted it, however actually felt that they had been missing in richness. However you possibly can strive. You’ll be able to at all times add extra butter in the event you determine that they’re not wealthy sufficient.
Do I’ve to make use of the garlic?
No, however these potatoes are undoubtedly tastier with it. You can even use granulated garlic or garlic powder and add that to style.
If you happen to omit the garlic and need to use unrefined coconut oil, word that the coconut oil will add a coconut style to your potatoes. So, it’s higher to make use of refined coconut oil if you wish to omit the garlic.
Can I scale back the quantity of fats?
You’ll be able to then style and add extra if desired. I’m not an enormous fan of reduced-fat recipes, however in case you are, you would possibly get pleasure from these potatoes with much less fats.
The best way to garnish
Slightly little bit of sage and butter seems to be good. My photographer additionally used some Roasted Pepitas on high (and within the background). My Air Fryer Butternut Squash can also be within the background of one of many images above.
Different vegan Thanksgiving facet dishes
I hope you’ll get pleasure from these vegan squash mashed potatoes! If you happen to strive them out, please let me know beneath how they turned out. Thanks!
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- Prep Time:
- Cook dinner Time:
- Prepared in:
- Yield: 6-8
Substances
- 4 kilos potatoes (this was 1,388 grams or 9 cups of peeled potatoes)
- 1 small butternut squash (2 to 2.5 kilos (907 grams-1133 grams)
- 6 cloves of garlic (18 grams of peeled garlic), minced
- 1 tablespoon (14 grams) + 1/3 cup (75 grams) vegan butter or for paleo/vegan/Whole30, use refined coconut oil
- 3/4 cup (180 ml) unsweetened cashew milk
- 3/4 cup (180 ml) canned full-fat coconut milk
Instructions
- Add a steamer insert to a pot giant sufficient for all of the potatoes and squash. Pour 1″ (2.5cm) of water into the pot. Completely scrub the potatoes, peel, and minimize them into roughly 1.5″ chunks.
- Place the chunks in a colander, rinse underneath chilly water, and put aside.
- Trim the stem and decrease a part of the butternut squash, then peel and minimize it into roughly 1.5″ (4cm) chunks. Set the butternut squash apart.
- Carry the water to a boil, then rigorously add the potatoes and butternut to the steaming basket. Cowl the pot with a lid. Cut back the warmth to medium and steam for round 20-Half-hour or till the greens are tender and absolutely cooked.
- As soon as the potatoes are finished, take away the steamer basket, drain the water from the pot, and swiftly rinse and dry the pot with a paper towel.
- In a pan, soften a tablespoon of butter and sauté the garlic over medium warmth for a minute or two till it begins to frivolously brown.
- Return the potatoes to the pot. Utilizing an electrical hand mixer (turned off) or a potato masher, break up the bigger potato items. Add the remaining 1/3 cup butter or coconut oil with a big spoon or silicone spatula to make sure it coats the potatoes. Excellent mixing is pointless; it simply must be melted and coat the potatoes.
- With an electrical hand mixer, beat within the cashew milk, beginning on low to forestall splattering. Then add the coconut milk.
- Enhance to excessive pace and beat till the combination turns into {smooth} and creamy. Style and add extra salt if required.
- These are greatest loved instantly.
- Refrigerate fully cooled leftovers in an hermetic container for as much as 4 days.
Notes
- Yukon Gold is my first alternative and Russets are my second alternative.
- My butternut squash was 2.5 lbs (1133 grams) with the peel and every part – as soon as peeled and minimize, it was about 2.2lbs (1kg) or a bit greater than 6.5 cups.
