Mashed Potatoes and Squash
Mashed potatoes and squash is an essential holiday dish. This one is creamy, fluffy, and pretty darn healthy made with Greek yogurt and no sweeteners!
Servings: 4
Calories: 326kcal
Ingredients
- 1 butternut squash
- 5 golden potatoes or 3 russet
- ⅓ cup plain greek yogurt
- 4 sprigs rosemary
- 5 cloves garlic
- 2 tablespoon olive oil
- 1 teaspoon salt and pepper
Instructions
- Preheat the oven to 425 degrees
- Place the butternut squash, inside up, potatoes, 3 cloves of garlic, and 3 sprigs of rosemary on a lined sheet tray. Use a fork to puncture the golden potatoes 2-3 times each.
- Drizzle the squash with olive oil and sprinkle the salt and pepper on it.
- Bake for 1 hour until the squash and potatoes are tender when pierced with a fork.
- Remove from the oven and let it cool for 15 minutes, or until cool enough to handle with your hands. Slice the potatoes open in half to help them cool.
- Add the Greek yogurt, remaining garlic, and remaining rosemary to a food processor or high speed blender. Use a spoon to scoop out the insides of the squash and potatoes and place them in the blender or food processor with the other ingredients.
- Blend on high for 1 to 2 minutes, until smooth and creamy. Enjoy!
Video
Notes
Nutritional information is an estimate and for informational purposes only.
Nutrition
Calories: 326kcal | Carbohydrates: 61g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 608mg | Potassium: 1594mg | Fiber: 9g | Sugar: 6g | Vitamin A: 19940IU | Vitamin C: 82mg | Calcium: 142mg | Iron: 3mg