Creamy Potato Squash Mash
Creamy Potato Squash Mash combines fluffy baking potatoes with tender yellow squash, rice milk, and dairy-free butter. This smooth and comforting vegetable side dish is suitable for family dinners and festive meals.
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
Calories: 200 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 310 mg | Sugar: 2 g