Enjoy the rich and creamy texture of these mashed potatoes with the subtle sweetness of yellow squash!
Creamy Smashed Potatoes with Yellow Squash
Enjoy the rich and creamy texture of these mashed potatoes with the subtle sweetness of yellow squash!
Equipment
- Large pot
- potato masher or fork,
- Knife
- Measuring spoons
Ingredients
- 10 baking potatoes peeled and diced
- 2 cups peeled and chopped yellow squash
- Rice milk or any preferred non-dairy milk
- Non-dairy butter substitute
- Bragg’s Liquid Aminos or soy sauce
- Salt and pepper to taste
Instructions
- Place the diced potatoes in a large pot and cover them with water.
- Bring the pot to a boil over medium-high heat and cook the potatoes for about 10 minutes, or until they are tender when pierced with a fork.
- Add the chopped yellow squash to the pot with the potatoes and continue cooking until both the potatoes and squash are tender, about 5-7 minutes more.
- Once the vegetables are cooked, drain the water from the pot and return the potatoes and squash to the pot.
- Use a potato masher or fork to mash the cooked potatoes and squash together until smooth and creamy.
- Gradually add rice milk, a little at a time, while continuing to mash, until the smashed potatoes reach your desired creamy consistency.
- Stir in non-dairy butter substitute to taste, along with Bragg’s Liquid Aminos or soy sauce for added flavor.
- Season the smashed potatoes with salt and pepper to taste, adjusting seasoning as needed.
- Serve the creamy smashed potatoes with yellow squash hot as a comforting and flavorful side dish.
Notes & Wine Advice
Wine Advice:
A light-bodied white wine like Chardonnay or a crisp Sauvignon Blanc would pair nicely with the creamy texture of these smashed potatoes.Nutrition values
Calories: 200 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 5 g | Sugar: 2 g