Mashed Potato Squash How To Make It Creamy And Light

Quite frankly, I still remember the first time I tasted mashed potato squash at a family dinner it was creamy, buttery, and tasted like a comforting hug on a cold night. My grandmother swore it was better than mashed potatoes, and, to be honest with you, she might’ve been right.
Why You’ll Love This Recipe
- It looks like potatoes but feels lighter a win for anyone craving comfort food without the heaviness.
- Naturally creamy texture with zero guilt attached.
- Perfect for weeknights or festive dinners (believe it or not, even picky eaters love it).
- Customisable add garlic, herbs, or cheese for your twist.
- Stores beautifully; it’s still delicious reheated the next day.
Table of Contents
Ingredients List
Main Ingredients
- 1 medium mashed potato squash, peeled and cubed
- 2 tablespoons butter (or olive oil for a lighter version)
- ¼ cup milk, cream, or plant-based milk
- Salt and pepper to taste
- Optional: roasted garlic, Parmesan cheese, or a pinch of nutmeg
Substitutions
- Swap butter for coconut oil if you’re going dairy-free.
- Don’t have mashed potato squash? Try delicata squash similar sweetness but slightly firmer.
Highlight:
The star here is, of course, mashed potato squash, which mimics the fluffy, starchy feel of mashed potatoes but with a delicate sweetness and fewer carbs.
What is mashed potato squash
Mashed potato squash is a creamy white winter squash that, believe it or not, tastes almost exactly like mashed potatoes just lighter and a bit sweeter. When cooked, it turns soft and buttery without needing much added fat. Honestly, it’s the kind of veggie that surprises you simple, cozy, and downright comforting in every spoonful.
Timing
- Preparation: 10 minutes
- Cooking: 40 minutes
- Total: Around 50 minutes
How to Make mashed potato squash
Step 1: Prep the squash

Due to its hard shape, it can sometimes be difficult to cut the potato squash into halves. You will need a large, sharp knife and some physical strength. Be careful with the knife; when you use too much force, you lose focus. Cut the ends and then cut it in half.
Step 2: Cook the potato squash

Brush oil on the cut side. This prevents sticking to the baking sheet.
Sprinkle with salt and pepper. And a little garlic powder.
Place the squash upside down on an oiled baking sheet. Bake until tender and soft. This takes about 40 minutes.
Step 3: Mash and mix

Remove the potato squash from the oven and scoop out the flesh with a spoon into a bowl. Add the butter and milk while the pumpkin is still warm. Mash until smooth, add salt and pepper, and perhaps a little roasted garlic if available.
Step 5: Taste and tweak
Here’s where you make it your own. Too thick? Add a splash of milk. Too mild? Try a touch of nutmeg or a drizzle of olive oil.
Step 6: Serve with love

Scoop into a deep bowl, top with a bit of butter, maybe some crispy sage or Parmesan shavings. And here was the surprise even the kids who usually run from vegetables asked for seconds.
Pro Cooking Tips
- Use slightly less milk than you would for potatoes; squash has more moisture.
- Roast instead of boiling for a deeper, nuttier taste.
- Add cream cheese for ultra-smooth texture.
- Don’t skip salt it enhances the natural sweetness.
- Reheat gently; microwaving too long changes texture.
How to Serve mashed potato squash
You can serve mashed potato squash with just about anything, but here are a few of my favorite pairings:
- Roast chicken and a little pan gravy.
- Garlic shrimp on top with a squeeze of lemon.
- A big vegetarian plate with sautéed kale and lentils.
- Thanksgiving turkey it might even outshine the stuffing.
- Simple weeknight steak honestly, it balances the richness beautifully.
Sometimes I even scoop leftovers into a casserole dish, top with cheese, and bake for 15 minutes. By and large, that’s how comfort food should feel improvised but deeply satisfying.
How to Store and Reheat
To store mashed potato squash, let it cool completely, then spoon it into an airtight container and refrigerate for up to four days. For longer storage, freeze it flat in freezer bags it reheats beautifully. When ready to enjoy, warm it gently on the stove over low heat or in the microwave, adding a splash of milk or butter to bring back that silky texture.
More Great Dip Recipes
- Corn Dip with Cream Cheese How to make it in two ways
- Cranberry sauce with orange juice: How to Make It Perfect
- Avocado ranch dressing how to make it creamy and fresh
- Mashed Potato Salad How to Make It Creamy and Delicious
- Hot Sausage Beer Cheese Dip How to Make It Extra Creamy
- What Is Mashed Potato Squash?
Nutritional Information
Approximate per serving (½ cup):
- Calories: 110
- Fat: 5g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Vitamin A & C

Mashed Potato Squash How To Make It Creamy And Light
Ingredients
- 1 medium mashed potato squash
- 2 tablespoons butter or olive oil
- ¼ cup milk cream,
- Salt and pepper to taste
- roasted garlic
- Parmesan cheese
- pinch of nutmeg
Instructions
Step 1: Prep the squash
- Due to its hard shape, it can sometimes be difficult to cut the potato squash into halves. You will need a large, sharp knife and some physical strength
Step 2: Cook the potato squash
- Brush oil on the cut side. This prevents sticking to the baking sheet.
- Sprinkle with salt and pepper. And a little garlic powder.
- Place the squash upside down on an oiled baking sheet. Bake until tender and soft
Step 3: Mash and mix
- Remove the potato squash from the oven and scoop out the flesh with a spoon into a bowl. Add the butter and milk while the pumpkin is still warm. Mash until smooth, add salt and pepper
Step 5: Taste and tweak
- Here’s where you make it your own. Too thick? Add a splash of milk. Too mild? Try a touch of nutmeg or a drizzle of olive oil.
Step 6: Serve with love
- Scoop into a deep bowl, top with a bit of butter, maybe some crispy sage or Parmesan shavings.
FAQs
What does mashed potato squash taste like?
Imagine mashed potatoes but silkier, with a whisper of sweetness and a bit of nutty depth.
How do you cook mashed potato squash in the UK?
Same method peel, boil, mash. You can find it at most farmers’ markets in autumn, often labeled as a hybrid variety.
Can you eat squash and potatoes together?
Absolutely! They balance each other perfectly. I sometimes mix half and half for a fun texture.
Can you eat the skin of mashed potato squash?
Technically yes, but it’s a little tough. Peel it for smoother mash your spoon will glide right through.
Conclusion
Mashed potato squash is comfort food reimagined creamy, light, and simple to love. Try it tonight, then drop a comment on our blog to tell us how yours turned out. (And while you’re at it, subscribe for more cozy recipes like this one you’ll thank yourself later.)
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