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Squash and potato mash recipe

Squash and potato mash recipe

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Jamie says: "I’ve revved-up mashed potato with butternut squash, but you could by all means add leeks, sweet peas, broccoli, spinach or celeriac, and your choice of herb. This makes a great topping for a leftover turkey or fish pie." See method

  • Serves 4, as a side
  • 6 mins to prepare and 14 mins to cook
  • 251 calories / serving
  • Vegetarian
  • Gluten-free


  • 800g Maris Piper potatoes
  • 350g butternut squash
  • 1 knob of unsalted butter
  • olive oil
  • 25ml semi-skimmed milk

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    3g 16%
  • Sugars

    6g 6%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 42.2g Protein 5.2g Fibre 4g


Jamie Oliver 155x255

  1. Peel the potatoes and peel and deseed the squash, chop into rough 3cm chunks, then cook in a large pan of boiling salted water for 12 to 14 minutes, or until tender. Drain and allow to steam dry.

  2. Tip the potatoes and squash back into the pan, add the butter, 1 tablespoon of oil and the milk, then mash until smooth. Season to taste with sea salt and black pepper.

See more Jamie Oliver recipes

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