This well loved dish was a staple with my family when the kid's were growing up. Feeding a family of 8 required some heavy lifting...making sure they were getting nourishing, delicious meals...plus we were vegetarians for years. This dish satisfied those needs plus they would with help prep:) The whole experience brings back sweet memories of my 6 children, now grown, healthy, vibrant and thriving!
Makes a big pot to serve 6
6-8 medium size Potatoes (white or red to boil) peel if preferred
Butternut squash, medium. Peeled, de-seeded
Butter, ghee, olive oil or coconut oil
Salt, pepper to taste
Optional: cumin, parsley, dulse, garlic powder, nutritional yeast
Cut potatoes & squash into 1 “ pieces. Place in large pot with water. The water level should be 2 “ below potatoes and squash. Boil until tender. Take water out and save. Begin to mash with a masher adding enough water to moisten for fluffy, smooth consistency. You can use a electric mixer if preferred.
Add butter, ghee, olive oil or coconut oil....salt, pepper & other seasonings if desired.
Vegetarian Serving Suggestions:
Roasted Veggies, grilled portabella, sauteed veggies/mushroom, tofu
See recipe for Vitality Lamb meatballs (plus Vegan/GF option on the blog
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