We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake Carbohydrate 42.2g Protein 5.2g Fibre 4g
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.
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
Before you comment please read our community guidelines.