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Fall Harvest Mashed Potatoes

Creamy yellow mashed potatoes with roasted garlic and butternut squash, drizzled with extra virgin olive oil and topped with chives.

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Print Recipe

Total Time50 Mins

Prep Time20 Mins

Cook Time30 Mins

ServingsServes 8

Potato Type: Yellow

Cuisine: American

Prep Method: Boiled

Dish

Side Dish

Prep Time

20 Mins

Cook Time

30 Mins

Serving

Serves 8

Description

Creamy yellow mashed potatoes with roasted garlic and butternut squash, drizzled with extra virgin olive oil and topped with chives.

Ingredients

2 lbs (1530 g) Yellow Potatoes
1 c (236 ml) Vegetable Stock
1 c (236 ml) Vegan Butternut Squash Soup
10 (30 g) Garlic Cloves, Whole (Roasted)
1 tbsp (1 g) Sage, Rubbed
½ tbsp (9 g) Salt
½ tbsp (7 g) Black Pepper, Ground
1 tbsp (1 g) Thyme Leaves
As needed Extra Virgin Olive Oil (Garnish)

Preparation

In a frying pan or skillet, on low medium heat, add oil and garlic cloves and slowly cook until soft and comes to a translucent light golden-brown color.
Rinse and peel yellow potatoes. Cut into 1-2 inch cubes.
Place potatoes in a large pot and fill with enough water to cover them.
Over high heat, bring the water to a boil and then reduce heat to a simmer to cook potatoes for 30 minutes or until they are fork tender.
At the same time, in another pot, add vegetable stock and vegan butternut squash soup. Stir until combined and gently heat to a simmer. Set aside to let cool.
Drain water and shake off excess liquids.
Place potatoes in a bowl and add roasted garlic. Using a food mill, hand/stand mixer or a fork, mash potatoes until smooth or desired consistency.
Add butternut squash soup mixture, rubbed sage, salt, and black pepper to mashed potatoes. Fold together until smooth and creamy.
To serve, place mashed potatoes in a serving dish or platter, drizzle olive oil and garnish with thyme leaves.

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Nutrition Facts Per Serving

Calories

220

Fat

2g

Sodium

620mg

Cholesterol

5mg

Vitamin C

32.70mg

Carbohydrates

49g

Fiber

2g

Protein

4g

Potassium

70mg

Sugar

4g

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