This recipe is the best of both worlds—creamy mashed potatoes with a twist that doesn’t take away too much from the classic. Turban Squash is mild and barely sweet, adding a subtle nutty richness and pale yellow color to your potatoes. While you can substitute with other squash, you really won’t achieve the same flavor experience. For a true spectacle, serve the mashed potatoes in the larger section of the Turban Squash and garnish with its roasted seeds.
~*~ TURBAN SQUASH MASHED POTATOES ~*~
SERVES: 4-6 ⎪ LEVEL: EASY
Mise en Place
2 russet potatoes (about 1.5 lbs)
1 turban squash (about 3-4 lbs)
2 (8oz) sticks unsalted butter
1/4 cup milk or heavy cream
pinch of nutmeg
salt & pepper
Playlist—Earth, Wind & Fire
1. BAKE THE TURBAN SQUASH
Preheat oven to 400F. Separate the top and bottom bulb with a sharp knife. Scoop out the pulp and seeds; reserve seeds for optional topping. Coat inside and outside with oil and sprinkle with salt & pepper. Bake the smaller section for 40 minutes and larger for 60 minutes, or until the flesh is fork tender.
2. BOIL THE POTATOES
Wash and peel the potatoes. Cut into quarters and rinse under cold water*. Place in a pot and cover with water**. Season the water with salt, then cover and bring to a boil. Reduce heat and simmer until tender.
*WHY?* To rinse off excess starch! This will help with that extra creamy texture.
**TIP** For even more flavor, you can boil the potatoes in chicken or vegetable stock.
3. MASH THE POTATOES
Drain the potatoes then return to the pan. Over medium-low heat, mash the potatoes. Season with salt and pepper and mash in a quarter of the butter. Switch to a whisk and continue whisking in quarters of butter. Heat up milk in the microwave then add to mashed potatoes to desired consistency. Remove turban squash from the oven and scoop out the flesh. Mash into the potatoes. Season with nutmeg, salt, and pepper to taste.
Transfer mashed potatoes to the large section of the turban squash*. Sprinkle with freshly ground black pepper. Top with optional roasted turban squash seeds.
*MAKE AHEAD* Place in the fridge, and warm up in the oven the next day.
~*~ DAIRY-FREE VARIATION ~*~
Replace butter with olive oil or non-dairy butter like Earth Balance. Use nut milk instead of milk or cream.
~*~ LEFTOVERS VARIATION ~*~
If you’re lucky enough to have leftovers, I suggest making Shepard’s Pie! Conveniently, my mom made chili the night before. So I created a Chili-Shepard’s Pie hybrid by spreading the Turban Squash Mashed Potatoes on top of the chili in a baking dish.
You can also make pancakes by simply mixing together 1 cup of the mashed potatoes with 1 egg and 2 tablespoons flour.
How would you use Turban Squash? Let me know what you’ve cooked and leave a comment below.