Fall-Infused Mashed Potatoes recipe

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Ingredients

1 acorn squash, halved and seeded
water as needed
5 large white potatoes, diced
2 tablespoons butter
1 tablespoon Dijon mustard
½ teaspoon dried dill weed
salt and ground black pepper to taste
½ cup milk, or as needed

Nutrition Info

209.9 calories
carbohydrate: 39.6 g
cholesterol: 11.8 mg
fat: 4.5 g
fiber: 5 g
protein: 4.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 137.9 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish, add 1/2-inch water.

  2. Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven, scoop out flesh.

  3. Place potatoes in a saucepan with enough water to cover, bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.

  4. Mash potatoes partially in a large bowl, stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.

Recipe Yield

6 servings

Recipe Note

The bounty of Autumn--soft and creamy acorn squash--is mixed in subtle ratio with mashed potatoes for a seasonal kick on an old favorite!

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