I’ve made mashed potatoes and squash before but not like this.
But before the recipe, a tip. If you’re going to boil the potatoes and squash in the same pot, you have to give the potatoes a head start of five to seven minutes since they require a longer cooking time to reach that mushy stage that makes them perfect for this dish.
Mashed potatoes and squash with chopped spinach
Mash the potatoes and squash while still very hot. Stir in the butter until melted. Season with salt and pepper.
Stir in the chopped spinach, scallions and garlic.
Pour in enough milk to reach the desired consistency. Some people prefer stiff; other prefer soft. You decide what you like. The amount of milk will determine the stiffness or softness.
Taste again. Add more salt and pepper, as needed.
This mashed potatoes and squash dish is a great siding for grilled or broiled meat or seafood. Or enjoy the dish by itself.