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Butternut Squash Mashed Potatoes

(recipe, Williamsburg Farmers Market)


Chef Joan Monaco of Martin's prepared this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010.


  1. 4 to 5 medium white potatoes
  2. 1 medium butternut squash
  3. 1 pkg. Boursin cheese
  4. ½ cup milk
  5. ¼ cup butter
  6. salt & pepper to taste
  7. olive oil to coat
  8. Chef's Note: recipe can also be made with sweet potatoes or carrots.


  1. Preheat oven to 350 degrees F.
  2. Peel and dice the butternut squash, discarding seeds.
  3. Toss with a small amount of olive oil, salt and pepper.
  4. Roast at 350 degrees for 30 minutes or until soft.
  5. Wash potatoes and peel.
  6. Cut potatoes into large dice and steam or boil until soft.
  7. Melt the butter add add the milk and heat until warm, not boiling.
  8. Drain potatoes and place in mixing bowl with squash.
  9. Using a mixer, mix potato/squash mixture.
  10. Slowly add milk/butter mixture making sure not to make potatoes too runny.
  11. Taste and adjust seasonings as necessary.