Creamy Potato Squash Mash
Equipment
- Kitchen Knife
- Large pot
- Measuring cups
- Measuring spoons
- Potato masher
Ingredients
For the Vegetables
- 7 medium Baking Potatoes peeled and diced
- 1⅓ cups Yellow Squash peeled and chopped
For the Creamy Mash
- ⅔ cup Rice Milk unsweetened
- 2 tablespoons Dairy-Free Butter
- 2 teaspoons Bragg Liquid Aminos
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
Instructions
Cook the Vegetables
- Place the diced potatoes in a large pot.
- Add enough water to cover the potatoes completely.
- Bring the water to a boil over medium-high heat.
- Cook the potatoes for approximately 10 minutes.
- Add the chopped yellow squash to the pot.
- Continue cooking for 5 to 7 minutes until the potatoes and squash are fork-tender.
- Drain the vegetables thoroughly.
- Return the drained potatoes and squash to the warm pot.
Prepare the Creamy Mash
- Mash the potatoes and yellow squash together with a potato masher.
- Gradually add the rice milk while continuing to mash.
- Add the dairy-free butter and Bragg Liquid Aminos.
- Season with the kosher salt and black pepper.
- Continue mashing until the mixture is smooth and creamy.
- Taste and adjust the seasoning when necessary.
- Serve the Creamy Potato Squash Mash immediately.
Notes & Wine Advice
Serving Suggestions
Serve this creamy mash with roasted vegetables, vegan sausages, grilled chicken, roast beef, or baked fish. It also makes a comforting addition to Christmas, Thanksgiving, and other festive dinners.Recipe Notes
Cut the potatoes and squash into similarly sized pieces so they cook evenly. Drain them thoroughly because excess water can make the mash thin. Add the rice milk gradually and stop when the desired consistency has been reached.Variations
Add roasted garlic, chopped chives, parsley, thyme, or nutritional yeast. Sweet potatoes can replace part of the baking potatoes for a sweeter flavour and deeper colour. For a firmer mash, reduce the rice milk slightly.Storage
Refrigerate leftovers in an airtight container for up to three days. Reheat the mash gently in a saucepan or microwave and add a small splash of rice milk if it has become too thick. Freezing is possible, although the texture may become slightly watery after thawing.Wine Advice
A lightly oaked Chardonnay complements the creamy texture and mild sweetness of the squash. Sauvignon Blanc is a fresher alternative when serving the mash with vegetables or fish.Nutrition values
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About Creamy Potato Squash Mash
Creamy Potato Squash Mash combines fluffy baking potatoes with tender yellow squash, rice milk, and dairy-free butter. The squash adds subtle sweetness, extra colour, and a lighter texture without overpowering the familiar flavour of mashed potatoes. This comforting vegetable side dish is suitable for family dinners, holidays, and autumn meals.
Using yellow squash is also a practical way to include more vegetables in a traditional potato dish. Once cooked and mashed, the squash blends smoothly into the potatoes. Rice milk keeps the recipe dairy-free, while Bragg Liquid Aminos provides a savoury flavour that reduces the need for large quantities of added salt.
Choosing the Best Potatoes
Baking potatoes are ideal because their high starch content creates a light and fluffy mash. Russet potatoes are a dependable choice. Select firm potatoes without green areas, sprouts, or soft patches. Peel them and cut them into similarly sized pieces so they cook evenly.
Yellow squash should feel firm and have smooth skin. Larger squash may contain more seeds and moisture, so remove the soft central section when necessary. Cutting it into pieces similar in size to the potatoes helps both vegetables become tender at approximately the same time.
Cooking the Vegetables Evenly
Begin cooking the potatoes before adding the squash. Potatoes need more time to soften, while yellow squash cooks quickly and can become watery if boiled too long. After approximately 10 minutes, add the squash and continue cooking until both vegetables are easily pierced with a fork.
Drain everything thoroughly and return the vegetables to the warm pot. Letting them stand for one minute allows excess steam to escape. This small step prevents the finished mash from becoming thin or watery.
Creating a Smooth Dairy-Free Mash
Mash the potatoes and squash while they are still warm. Add the rice milk gradually instead of pouring it in all at once. Different potato varieties absorb different amounts of liquid, so the entire quantity may not always be required.
Stir in the dairy-free butter and liquid aminos after the vegetables have been mashed. Avoid excessive stirring because overworking starchy potatoes can produce a sticky texture. For a more rustic result, leave a few small pieces of potato and squash intact.
Serving Ideas
Serve Creamy Potato Squash Mash with roasted vegetables, grilled tofu, vegan sausages, chicken, beef, pork, or baked fish. It makes a colourful alternative to traditional mashed potatoes at Christmas or Thanksgiving. Pair it with our Zesty Marinated Vegetables when preparing a vegetable-focused family dinner.
For a larger selection of potato dishes, try our Rosemary White-Wine Roasted Potatoes. The mash can also be topped with mushroom gravy, caramelised onions, chopped herbs, or a drizzle of extra-virgin olive oil.
Variations and Seasonings
Roasted garlic, fresh chives, parsley, thyme, sage, or rosemary can be added for more flavour. Nutritional yeast supplies a mild savoury note without dairy. Replace part of the baking potatoes with sweet potatoes for a deeper orange colour and a sweeter finish.
Unsweetened oat milk can replace rice milk if gluten is not a concern or a certified gluten-free product is selected. Always use an unsweetened, unflavoured drink because vanilla or sweetened varieties are unsuitable for savoury mashed potatoes.
Storage and Reheating
Allow leftovers to cool before transferring them to an airtight container. Refrigerate them promptly and consume them within three days. Reheat individual portions in the microwave or warm the mash gently in a saucepan. Add a small splash of rice milk if it has thickened during storage.
Follow current FDA safe food-handling guidance when cooling, refrigerating, and reheating cooked vegetables. Freezing is possible, although yellow squash may release moisture after thawing.
With its creamy consistency, mild sweetness, and simple dairy-free ingredients, Creamy Potato Squash Mash is an easy way to turn potatoes and yellow squash into one satisfying side dish.