Do I need to peel the potatoes first?

If you are using a thin skinned potato (like red potatoes, Yukon Golds or butter potatoes) then nope! If you have to use Idaho or Russet potatoes then it is best to peel them.

Where can I find butternut squash and how do I prepare it?

You can find butternut squash in the produce section of your grocery store. You can buy it as is, or already peeled and chopped. I always go for the already peeled and chopped version, but if you want to take a whack at prepping your own butternut squash, here is a great article on preparing butternut squash.

I want to add (you fill in the blank here!) vegetable - can I?

As long as it will roast up properly, feel free to experiment with your own favorite veggies. You do need the potatoes and another firm veggie (like the carrots and the squash) to get the best consistency.

Can this recipe be made ahead?

It can! When you are getting ready to serve, let it come to room temperature and then heat it up in a 350 degree oven for about 15 minutes.

What is the best way to mash the vegetables together?

They will be nice and tender, so a regular hand held potato masher will work just fine. You can also use a food mill, or an immersion blender. And you can mash them to whatever consistency you like!

Have a question I didn't cover?

Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!

Mashed Fall Vegetables

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5 from 1 review

This recipe for mashed fall vegetables with bacon and thyme leaves plain mashed potatoes in the dust! Perfect for your Thanksgiving table.

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 1x
Category: Side dish
Method: Stovetop, Oven
Cuisine: American

Ingredients

Scale

2 pounds butternut squash, peeled, seeded and cut into 1 inch pieces
2 pounds new red potatoes, washed and quartered
2 sweet onions, peeled and quartered
1 pound carrots, cut into 2 inch pieces
4 cloves garlic, peeled and smashed
3 tablespoons olive oil
Coarse salt and pepper
1/2 cup chicken broth
1 cup half and half, warmed
4 ounces bacon, cut into 1/2 inch pieces
1 teaspoon fresh thyme leaves

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Instructions

Preheat oven to 450 and line a rimmed baking pan with parchment paper or non-stick foil.
Toss vegetables with oil, 2 teaspoons salt and 1/4 teaspoon pepper. Put in single layer on the baking pan and roast until tender, about 45 minutes.
Meanwhile, cook bacon until crispy and set aside.
Gently mash cooked vegetables with chicken broth. Fold in half and half and mix until creamy. Stir in bacon and thyme. Taste and adjust seasonings as needed, and serve immediately.

Notes

- Potatoes: You can substitute Yukon Gold or Butter Potatoes for the red potatoes.

- Squash: Any kind of squash will work for this recipe, either instead of or with the butternut squash.

- Half and Half: You can substitute heavy cream for a richer taste, or whole milk for a lighter flavor.

- Make it vegetarian: Leave out the bacon and use vegetable broth instead of chicken broth for your vegetarian diners.

Find it online: https://www.framedcooks.com/mashed-fall-vegetables/