Mashed Potatoes and Squash
Serves 415 mins prep60 mins cook
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!
0 servings
What you need
Instructions
0 Preheat the oven to 425 degrees 1 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. 2 Drizzle the squash with olive oil and sprinkle the salt and pepper on it. 3 Bake for 1 hour until the squash and potatoes are tender when pierced with a fork. 4 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. 5 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. 6 Blend on high for 1 to 2 minutes, until smooth and creamy. Enjoy!View original recipe