This is a side dish that, because of the roasting, we have found just has more depth of flavor, albeit with less “smooth” than traditional mashed potatoes. It’s a great winter dish with fish or chicken. We put it together with Crab Cakes and some flash fried broccoli.
For a serving size that feeds 2-4 people as a side you’ll need: x1 large yam (or sweet potato, yams give more color), x1/2 acorn squash, x1 large potato (probably Yukon Gold), 1/2 cup heavy cream, 1 Tbsp unsalted butter, 1 tsp garlic powder, 1/2 tsp paprika, olive oil, salt and pepper.
Preheat oven to 425 and start a medium pot to bowl 3/4 filled with water.
Scoop out the seeds from the 1/2 squash with a large spoon. Peel and dice the yam and acorn squash into 3/4″ chunks and place into a medium bowl. Splash about 1-2 Tbsp of olive oil over the top, add garlic powder and paprika and then some salt and pepper to taste. Toss all of this well to coat everything.
Place yam and squash onto a lightly greased baking sheet, place into oven – turning once or twice with a spatula – and roast until just soft – about 20-25 mins.
Peel the potato and cut into quarters. Place the cut potato into boiling water, reduce heat to medium and allow to simmer/boil for 18-20 mins or until a fork passes into the potato with only a gentle push.
Drain potato and place into a large bowl. Add roasted yam and squash, butter and cream, along with some (more) salt and pepper.
Mash well with a potato masher, fork, spoon, whatever you have. If you really like smooth mashers, use a handheld immersion blender to blend them a bit, but don’t overdo it.
Serve with your favorite winter dinner. If there’s leftovers, make them into patties by adding a beaten egg and some breadcrumbs, and skillet fry for breakfast.