Seasonal Fall Mashed Potatoes

Cooking instructions

1. Preheat oven to 400°F (Convection)
2. Toss squash and garlic with 2 tbsp olive oil, 1 tsp salt and 1 tsp thyme then spread on a parchment-lined baking sheet
3. Roast squash approx. 30 minutes, flip one time at 20 minutes. Squash should be fork tender.
4. While squash roasts, place quartered potatoes in a large pot, cover with cold salted water and bring to a boil.
5. Reduce heat and simmer approx. 20 minutes. Potatoes should be fork-tender.
6. Drain potatoes then return to the large pot
7. Add roasted squash, garlic and butter to the pot and mash with potato masher
8. Fold in Shamrock Farm Natural Sour Cream, Shamrock Farm Heavy Whipping Cream, remaining salt thyme leaves, nutmeg and cracked black pepper.
9. Taste and add more salt, nutmeg, pepper or cream based on preference
10. Transfer to a serving dish
11. Garnish with drizzle of remaining extra virgin olive oil and thyme sprig