These vegan squash mashed potatoes are packed with flavor and have a velvety richness that comes from mashed squash, hints of garlic, and a touch of vegan butter or you can use refined coconut oil to make them paleo. It’s a Thanksgiving-inspired dish that’s perfect for any meal.

Today I got some Violife vegan butter to try in my Gluten-free Pie Crust and thought I’d use the leftover butter in these squash mashed potatoes. If you’re interested in how the crust worked out, my review is in the comments of that post. I’ll update the post once the pie has sat for a day.

If you don’t want to use vegan butter in these mashed potatoes, you can use refined coconut oil. That’s what I always use. Then this recipe is also paleo and Whole30-friendly.

If you use unrefined coconut oil, there might be some coconut taste, but I think the garlic does a good job of covering up the taste.

I can’t say that they tasted more buttery using Violife than with coconut oil, but perhaps other brands of vegan butter have more butter flavor. I live in Germany, and Violife is the only brand we have here that you all in the US also have.

These photos are from two years ago (I might have forgotten about them 😬), and in full disclosure, that’s really butter on them. The vegan version looks exactly the same, though.

Squash mashed potatoes are way better than they sound, by the way. To me, at least, they sounded kind of gross at first.

But I love making them whenever I have leftover butternut squash after making this Pumpkin and Sweet Potato Soup.

They’re sweeter than regular mashed potatoes but aren’t too sweet. And they’re less sweet than mashed sweet potatoes.

Ingredients

Here’s everything you’ll need. Nothing fancy!

Can I use a different type of squash?

Yellow summer squash and zucchini are not recommended for this recipe.

However, pumpkin should work well, though I haven’t tried it myself.

Make sure to use one meant for cooking and baking and not a jack-o-lantern. Its flesh is tough, fibrous, watery and quite bland. It simply isn’t suited well for cooking.

Opt for sugar or pie pumpkins, known for their sweet, flavorful, and smooth-textured flesh. Sugar pumpkins are quite small and round and would work well in this recipe.

Long Island Cheese pumpkins are oblong and are good for cooking, and Caspers are deliciously sweet. Cherokee Bush, Cinderella and Fairy Tales would also be great.

Can I just use all butternut squash and no potatoes?

No, you’d need to find a recipe specifically for mashed butternut squash. You’d need a whole lot less liquid and make other adjustments.

Can I just use potatoes?

Nope! Use my Dairy-free Mashed Potatoes recipe if that’s what you’re after. They’re also vegan.

What potatoes are best?

Yukon Gold potatoes are ideal for mashed potatoes due to their creamy, slightly buttery taste that complements butternut squash. Russets are a suitable second choice, while waxy potatoes like new potatoes or fingerlings are not recommended as they can become gummy and sticky.

Best way to mash the potatoes

Have you ever over mashed potatoes? They turn gluey and gummy. And mashed potatoes should, of course, be fluffy and creamy. So it’s essential not to over mash them.

In this recipe, I use the beaters of a hand mixer to break up the big chunks of cooked potatoes. Then I turn on the hand mixer and beat them just until they’re lump-free.

Important note! If you add the last bit of remaining liquid and the potatoes look runny – just continue mashing, and they’ll become fluffy and silky.

Can I use all milk instead of using some cream?

I tried it, but really felt that they were lacking in richness. But you can try. You can always add more butter if you decide that they’re not rich enough.

Do I have to use the garlic?

No, but these potatoes are definitely tastier with it. You can also use granulated garlic or garlic powder and add that to taste.

If you omit the garlic and want to use unrefined coconut oil, note that the coconut oil will add a coconut taste to your potatoes. So, it’s better to use refined coconut oil if you want to omit the garlic.

Can I reduce the amount of fat?

You can then taste and add more if desired. I’m not a big fan of reduced-fat recipes, but if you are, you might enjoy these potatoes with less fat.

If you want something with less fat, these Sauteed Sweet Potatoes would be a great choice as a Thanksgiving side dish. Just use vegan butter or olive oil to make them vegan!

How to garnish

A little bit of sage and butter looks nice. My photographer also used some Roasted Pepitas on top and in the background. My Air Fryer Butternut Squash is also in the background of one of the photos above.

Other vegan Thanksgiving side dishes

• Air Fryer Apples
• Rainbow Carrots Recipe
• Dairy-free Cornbread

I hope you’ll enjoy these vegan squash mashed potatoes! If you try them out, please let me know below how they turned out. Thanks!

Vegan Squash Mashed Potatoes

♥♥♥♥♥

Rated 5.0 by 5 readers

• Print

• Prep Time: 20 min
• Cook Time: 40 min
• Ready in: 1 h
• Yield: 6-8

Ingredients

• 4 pounds potatoes¹ (this was 1,388 grams or 9 cups of peeled potatoes)
• 1 small butternut squash (2 to 2.5 pounds (907 grams-1133 grams)²
• 6 cloves of garlic (18 grams of peeled garlic), minced
• 1 tablespoon (14 grams) + 1/3 cup (75 grams) vegan butter or for paleo/vegan/Whole30, use refined coconut oil
• 3/4 cup (180 ml) unsweetened cashew milk
• 3/4 cup (180 ml) canned full-fat coconut milk

Directions

1. Add a steamer insert to a pot large enough for all the potatoes and squash. Pour 1" (2.5cm) of water into the pot. Thoroughly scrub the potatoes, peel, and cut them into approximately 1.5" chunks.
2. Place the chunks in a colander, rinse under cold water, and set aside.
3. Trim the stem and lower part of the butternut squash, then peel and cut it into roughly 1.5" (4cm) chunks. Set the butternut squash aside.
4. Bring the water to a boil, then carefully add the potatoes and butternut to the steaming basket. Cover the pot with a lid. Reduce the heat to medium and steam for around 20-30 minutes or until the vegetables are tender and fully cooked.
5. Once the potatoes are done, remove the steamer basket, drain the water from the pot, and swiftly rinse and dry the pot with a paper towel.
6. In a pan, melt a tablespoon of butter and sauté the garlic over medium heat for a minute or two until it begins to lightly brown.
7. Return the potatoes to the pot. Using an electric hand mixer (turned off) or a potato masher, break up the larger potato pieces. Add the remaining 1/3 cup butter or coconut oil with a large spoon or silicone spatula to ensure it coats the potatoes. Perfect mixing is unnecessary; it just needs to be melted and coat the potatoes.
8. With an electric hand mixer, beat in the cashew milk, starting on low to prevent splattering. Then add the coconut milk.
9. Increase to high speed and beat until the mixture becomes smooth and creamy. Taste and add more salt if required.
10. These are best enjoyed immediately.
11. Refrigerate completely cooled leftovers in an airtight container for up to 4 days.

Notes

1. Yukon Gold is my first choice and Russets are my second choice.
2. My butternut squash was 2.5 lbs (1133 grams) with the peel and everything - once peeled and cut, it was about 2.2lbs (1kg) or a bit more than 6.5 cups.

Permalink: https://www.texanerin.com/vegan-squash-mashed-potatoes/

Recipe by Texanerin Baking | www.texanerin.com

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