FALL POTATO RECIPES RECIPES

FALL-INFUSED MASHED POTATOES | ALLRECIPES

Fall-Infused Mashed Potatoes | Allrecipes image

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!

Provided by LenoreRockchild

Categories Side Dish Potato Mashed Potato Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 8

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

Steps:

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.
Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
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.
Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.

Nutrition Facts : Calories 209.9 calories, CarbohydrateContent 39.6 g, CholesterolContent 11.8 mg, FatContent 4.5 g, FiberContent 5 g, ProteinContent 4.8 g, SaturatedFatContent 2.7 g, SodiumContent 137.9 mg, SugarContent 4.1 g

FALL-INFUSED MASHED POTATOES | ALLRECIPES

Fall-Infused Mashed Potatoes | Allrecipes image

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!

Provided by LenoreRockchild

Categories Side Dish Potato Mashed Potato Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 8

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

Steps:

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.
Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
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.
Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.

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