How to cook mashed potato squash

The Creamiest, Dreamiest Mashed Potato Squash You’ll Ever Taste!

Close your eyes and imagine the smoothest, silkiest mashed potatoes you’ve ever eaten—but with an added depth of flavor that takes them to an entirely new level. That’s what mashed potato squash brings to the table!

This underrated gem of the vegetable world delivers a buttery, melt-in-your-mouth texture and a natural sweetness that makes it irresistible. From my own experience, the first time I made it, my family couldn’t believe it wasn’t regular mashed potatoes.

Now, it’s a staple at every holiday dinner and cozy weeknight meal. If you’re ready to elevate your side dishes, this is the recipe you need!

Preparation Time

• Total time: 45–60 minutes
• Prep time: 10 minutes
• Cooking time: 30–45 minutes (varies by method)
• Servings: 4–6 people
• Difficulty level: Easy

Ingredients

• 2 medium mashed potato squashes (halved and seeds removed)
• 2 tablespoons butter (or dairy-free alternative for vegan version)
• 1/4 cup heavy cream, milk, or plant-based milk
• 1 teaspoon sea salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional, but highly recommended!)
• 1/4 teaspoon nutmeg (adds warmth and depth)
• 1/4 cup grated Parmesan (optional, or use nutritional yeast for vegan version)
• 1 tablespoon olive oil (if roasting)

Alternative ingredient options:

• Vegan version: Use plant-based butter and milk, and swap Parmesan for nutritional yeast.
• Dairy-free: Stick with olive oil instead of butter and use coconut milk for a richer texture.
• Low-carb/keto: Add more butter and reduce the milk slightly for an ultra-creamy, low-carb version.

The steps of preparation (possible in all kinds of variations)

There are several ways to prepare this dish, each giving it a slightly different texture and flavor. You can roast, steam, or even cook it in an Instant Pot! Let’s go step by step.

1. Preheat your oven to 400°F (200°C) if roasting.
2. Cut the mashed potato squash in half and scoop out the seeds.
3. If roasting: Brush the cut sides with olive oil, place them cut-side down on a baking sheet, and bake for 35–40 minutes until the flesh is fork-tender.
4. If steaming: Place the squash halves in a steamer basket over boiling water and steam for 25–30 minutes.
5. If using an Instant Pot: Add 1 cup of water, place the squash on the trivet, and pressure cook for 10 minutes with a natural release.
6. Scoop out the soft flesh and transfer to a bowl.
7. Mash the squash using a potato masher, fork, or hand mixer until smooth.
8. Add butter, milk, salt, pepper, garlic powder, and nutmeg.
9. Mix well until everything is fully incorporated and smooth.
10. Stir in Parmesan (or nutritional yeast for a vegan twist).
11. Taste and adjust seasoning as needed.
12. Serve warm, garnished with extra butter, fresh herbs, or a sprinkle of Parmesan!

Nutritional Benefits

The health benefits of this dish

• Rich in fiber – Supports digestion and gut health.
• Packed with vitamins A and C – Essential for glowing skin and a strong immune system.
• Low in calories – A fantastic alternative to traditional mashed potatoes.
• Contains healthy carbohydrates – Provides sustained energy.
• Good source of potassium – Helps maintain heart health and muscle function.
• Naturally gluten-free – Perfect for those with gluten sensitivities.
• Rich in antioxidants – Helps fight inflammation and promotes overall wellness.

Possible Additions or Upgrades

Want to take this dish to the next level? Try these ideas:

• Add roasted garlic – Roast a whole garlic bulb and blend the soft cloves into the mash for an intense, savory flavor.
• Incorporate cream cheese – Adds an extra level of creaminess and richness.
• Top with crispy sage – Lightly fry sage leaves in butter and sprinkle them over for a gourmet touch.
• Mix in caramelized onions – Brings out a deep, sweet umami flavor.
• Sprinkle with toasted nuts – A little crunch from toasted pecans or walnuts can add texture.
• Make it spicy – Add a pinch of cayenne or red pepper flakes for some heat.

Frequently Asked Questions

Common questions about this recipe

Can I make this ahead of time?
Yes! Prepare the mash and store it in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop with a splash of milk.

Can I freeze mashed potato squash?
Absolutely! Store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

What does mashed potato squash taste like?
It has a naturally creamy, slightly sweet flavor with a hint of nuttiness, making it a perfect stand-in for mashed potatoes.

Can I use a food processor instead of mashing by hand?
Yes! A food processor will make it ultra-smooth, but be careful not to over-process, or it can become gluey.

What can I serve with this dish?
It pairs beautifully with roasted meats, grilled vegetables, or even as a base for a cozy bowl of stew.

Is it better to roast or steam the squash?
Roasting enhances the natural sweetness, while steaming retains more moisture for a softer mash.

Can I add cheese to this dish?
Yes! Parmesan, cheddar, or even goat cheese can add a delicious depth of flavor.

What herbs go well with mashed potato squash?
Fresh thyme, rosemary, chives, or parsley all complement the flavors beautifully.

How do I make this more filling?
Mix in cooked quinoa, lentils, or even ground turkey for a heartier dish.

Can I make this in a slow cooker?
Yes! Cut the squash into chunks, cook on low for 4–5 hours, then mash and season as desired.

This dish is an absolute showstopper, whether you’re making it for a cozy dinner or a holiday feast. Try it out, and I guarantee you’ll be hooked! If you loved this recipe, share it with your friends and family on social media so more people can discover the magic of mashed potato squash!