Best 4 Mashed Potatoes And Squash With Gruyère Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight that combines the rustic charm of mashed potatoes with the vibrant flavors of roasted squash, topped with a layer of nutty Gruyère cheese. This delectable dish offers a symphony of textures and flavors that will tantalize your taste buds. Roasted squash adds a touch of sweetness and caramelization, while the velvety mashed potatoes provide a smooth and creamy base. The crowning glory is the melted Gruyère cheese, which forms a golden-brown crust that adds a savory and nutty dimension. This versatile recipe also includes variations such as using sweet potatoes or butternut squash, incorporating herbs like rosemary or thyme, and adding a hint of spice with cayenne pepper or paprika. Explore the diverse range of flavors and textures this dish has to offer, and let your palate embark on a culinary journey that celebrates the bounty of autumn.

Check out the recipes below so you can choose the best recipe for yourself!

GRUYERE MASHED POTATOES



Gruyere Mashed Potatoes image

Gruyere cheese and chives take mashed potatoes to a whole new level this holiday season! Don't have chives? Just use extra green onion instead. Salsarose - Tasteofhome.com Community

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

2 pounds potatoes, peeled and cubed
1/2 cup sour cream
1/3 cup 2% milk, warmed
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup shredded Gruyere or Swiss cheese
1/4 cup minced fresh chives
2 green onions, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes., Drain; return to pot. Mash potatoes, gradually adding sour cream, milk and garlic. Stir in remaining ingredients.

Nutrition Facts : Calories 169 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 206mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

MASHED POTATOES WITH SQUASH



Mashed Potatoes with Squash image

Slightly sweet, very rich, and delicious mashed potatoes with squash.

Provided by BIFAERIE79

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 8

Number Of Ingredients 6

2 pounds potatoes, peeled and cut into 3/4-inch cubes
1 cup mashed, cooked butternut squash
½ cup milk, or more to taste
¼ cup salted butter, or more to taste
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not falling apart, 10 to 12 minutes. Drain and transfer to a large bowl.
  • Add cooked squash, milk, butter, salt, and pepper; mix until combined. Serve hot.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 20.9 g, Cholesterol 16.5 mg, Fat 6.2 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 344.8 mg, Sugar 1.7 g

MASHED POTATOES AND SQUASH WITH GRUYèRE



Mashed Potatoes and Squash with Gruyère image

Categories     Cheese     Potato     Side     Thanksgiving     Vegetarian     Butternut Squash     Fall     Winter     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Nonstick vegetable oil spray
1 2-pound butternut squash, halved, seeded
1 pound russet potatoes, peeled, cut into 1-inch pieces
3 garlic cloves, peeled
4 tablespoons finely grated Gruyère cheese (about 1 ounce)

Steps:

  • Preheat oven to 350°F. Spray baking sheet with nonstick spray. Place squash halves, cut side down, on prepared sheet. Bake until squash is very tender when pierced with fork, about 1 hour. Scoop out squash pulp; transfer to bowl and mash until almost smooth.
  • Meanwhile, cook potatoes and garlic in large saucepan of boiling salted water until potatoes are very tender, about 20 minutes. Drain. Return potato mixture to saucepan and mash until almost smooth. Add squash and mash to blend well. Stir in 3 tablespoons cheese. Season to taste with salt and pepper. Transfer mashed vegetable mixture to 9-inch-diameter glass pie dish. Sprinkle with remaining 1 tablespoon cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 450#&176;F. Bake vegetable mixture until heated through, about 15 minutes if at room temperature or 25 minutes if chilled. Serve hot.

MASHED POTATOES AND LEEKS WITH THYME



Mashed Potatoes and Leeks with Thyme image

Categories     Potato     Side     Bake     Thanksgiving     Vegetarian     Leek     Chill     Thyme     Simmer     Gourmet

Yield Serves 8

Number Of Ingredients 6

3 pounds russet (baking) potatoes (about 6)
6 leeks (white and pale green parts only), chopped, washed well, and drained
6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, minced
1 cup milk
1/2 cup heavy cream

Steps:

  • In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
  • While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
  • Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
  • Preheat oven to 350° F.
  • Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for mashed potatoes, as they are fluffy and have a creamy texture. Choose butternut squash or kabocha squash for this recipe, as they are sweet and have a rich flavor.
  • Cook the potatoes and squash together: This will help the flavors to meld and create a more cohesive dish.
  • Don't overcook the vegetables: You want them to be tender, but not mushy.
  • Use a potato ricer or food mill to mash the potatoes and squash: This will give you a smooth and creamy texture.
  • Add plenty of butter and cream: This will make the mashed potatoes rich and flavorful.
  • Season the mashed potatoes to taste: Salt, pepper, and garlic powder are all good options.
  • Top the mashed potatoes with grated Gruyère cheese: This will add a delicious cheesy flavor and a golden-brown crust.

Conclusion:

Mashed potatoes and squash is a classic comfort food that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your mashed potatoes creamy or chunky, cheesy or garlicky, this recipe is sure to please. So next time you are looking for a delicious and satisfying side dish, give this recipe a try.

Related Topics