Garlic Rosemary Potatoes - Mashed With Squash |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Okay, so sometimes you just have to hide squash in things-but the squash gives mashed potatoes a creamier but almost bolder taste. I’m a garlic fiend, so the garlic sets off the creaminess with almost a tang. I found this recipe in a magazine and changed it a little bit. Great with a mushroom gravy or some steamed veggies. Ingredients:
1 squash, of your choice (peeled and cubed) |
2 medium potatoes (peeled and cubed) |
1 garlic clove (minced) |
1/2 cup ricotta cheese (or soymilk or soy sour cream) |
3/4 teaspoon chopped rosemary (or dried) |
1/4 teaspoon salt (to taste) |
1 pinch pepper |
1 pinch lemon pepper (optional) |
1 pinch oregano (optional) |
1 pinch thyme (optional) |
parmesan cheese, on top (optional) |
Directions:
1. Combine squash and potatoes into large pot.
2. Cover with water and heat on burner to medium.
3. Bring to a boil and cover.
4. Leave in pot until both squash and potatoes are tender.
5. Strain and mash in a bowl.
6. Add herbs n' spices and half of the ricotta cheese or milk.
7. Blend then add the other half (cheese/milk).
8. Blend some more.
9. Serve warm and enjoy!
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