
I'm a firm believer in comfort foods. Sometimes they're just necessary and good for the soul! Growing up, mashed potatoes was always a beloved comfort food of mine, I could eat up a huge bowl and be completely satisfied. Turns out, there are many mashed foods that qualify as equally comforting in the comfort food department. Such as; mashed sweet potatoes with honey and cinnamon, or purple sweet potatoes made with coconut oil and coconut milk; phew!! The possibilities are endless. Here is one of my new favorites, and also an exceptionally easy recipe to make. Kabocha squash has a pleasantly sweet flavor and stands up well to the potatoes, I recommend this squash over others.
Ingredients:
1 Medium Kabocha Squash (3-4lb size)
3 Medium Russet Potatoes
1 Cup Heavy Cream
6 oz Salted Butter
Salt and Pepper to taste
Directons:
1. Prepare the kabocha squash by cutting it in half, scooping out the seeds with a spoon, then peel or trim the skin off (there should be no green left on the squash) and cut into wedges. (1" thick x 3" long).
2. Wash and cut the potatoes into 1" cubes.
3. In a large pot, add the potatoes, and then the kabocha slices on top. Fill the pot with water so that it covers the top of the kabocha. Salt the water generously. Bring the pot to a boil on high, then reduce the heat to medium-low, cover and boil for 15-20 minutes or until the potatoes and kabocha are fork tender.
4. Drain the potatoes and squash, then transfer to a large mixing bowl. Add in the cream and butter, mash as desired with a potato masher or a fork, then season to taste with salt and pepper.

*Here's a photo showing the water level in the pot. :) I used an 8 qt stock pot.
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