Creamy Smashed Potatoes with Yellow Squash
Enjoy the rich and creamy texture of these mashed potatoes with the subtle sweetness of yellow squash!
Equipment
- potato masher or fork,
- knife
- Cutting board
- measuring spoons,
Ingredients
- 10 baking potatoes peeled and diced
- 2 cups peeled and chopped yellow squash
- Rice milk or any preferred non-dairy milk
- Non-dairy butter substitute
- Bragg’s Liquid Aminos or soy sauce
- Salt and pepper to taste
Instructions
- Place the diced potatoes in a large pot and cover them with water.
- Bring the pot to a boil over medium-high heat and cook the potatoes for about 10 minutes, or until they are tender when pierced with a fork.
- Add the chopped yellow squash to the pot with the potatoes and continue cooking until both the potatoes and squash are tender, about 5-7 minutes more.
- Once the vegetables are cooked, drain the water from the pot and return the potatoes and squash to the pot.
- Use a potato masher or fork to mash the cooked potatoes and squash together until smooth and creamy.
- Gradually add rice milk, a little at a time, while continuing to mash, until the smashed potatoes reach your desired creamy consistency.
- Stir in non-dairy butter substitute to taste, along with Bragg’s Liquid Aminos or soy sauce for added flavor.
- Season the smashed potatoes with salt and pepper to taste, adjusting seasoning as needed.
- Serve the creamy smashed potatoes with yellow squash hot as a comforting and flavorful side dish.
Notes / Tips / Wine Advice:
Wine Advice:
A light-bodied white wine like Chardonnay or a crisp Sauvignon Blanc would pair nicely with the creamy texture of these smashed potatoes.Nutritional Information
Calories: 200 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 5 g | Fiber: 4 g | Sugar: 2 g