3 lb yellow, yukon or butter potatoes, cut into quarters
1 lb small acorn squash, cut in half
⅓ cup nutritional yeast (could sub parmesan cheese)
⅓ cup plain Greek yogurt
½ to ¾ cup low fat milk (or non-dairy unsweetened milk)
1 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, grated
Instructions
Preheat oven to 400 degrees. Cook acorn squash cut side down on a baking sheet covered in foil for 25-30 minutes or until tender. While it cooks, boil potatoes for 20 minutes or until tender. In a large bowl combine the flesh of the squash, the potatoes and the remaining ingredients. Using an electric mixture whip the mixture together until potatoes are light and fluffy. Add more milk, salt or oil/butter to taste.
Notes
Feel free to omit the nutritional yeast, but you might want to substitute it with some cheese or additional pinch of salt. Add enough milk to make them creamy and fluffy.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/potato-and-squash-mash/