I’ve made mashed potatoes and squash many times but never in my wildest dreams did I imagine that it was a traditional vegetable side dish for the rodeo-loving Chileans.
In the Chile episode of No Reservations, Anthony Bourdain partook of a barbecue feast where he enjoyed ribs braised in red wine with a side dish of mashed potatoes, pumpkin, spinach and celery.
Unlike my all-vegetable side dish, however, the Chilean charquicán includes finely diced and fried leftover meat. In fact, charquican is really a dish for leftover meat and bits and pieces of whatever vegetables are on hand. And the dish may have originated from Peru.
I don’t know if it is usual to add butter and cream to the Chilean charquicán but I added both butter and cream to mine. Everything just tastes better with butter and cream. Especially vegetables.
And, of course, because squash rather than pumpkin is native to my country, I substituted. Squash is cheap and plentiful; imported pumpkin is rare and pricey. The substitution is a no-brainer.
Mashed Potatoes and Squash with Spinach and CeleryPrint Pin
- Place the potatoes in a pan. Cover with water. Bring to the boil, lower the heat, cover and simmer for ten minutes.
- Add the diced squash. Continue cooking for another ten minutes.
- Add the sliced celery. Cook for another five minutes.
- Drain all the vegetables together and transfer to a bowl.
- Add the butter.
- Mash the potatoes and squash (the celery will not be soft enough to mash). Stir to incorporate the melting butter.
- Stir in the spinach.
- Pour in the cream or milk and stir until smooth.
- Season with salt and pepper.