FALL-INFUSED MASHED POTATOES

Fall-Infused Mashed Potatoes 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 Side Dish Recipes Mashed Potato Recipes

Time 1h

Yield 6

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, Carbohydrate 39.6 g, Cholesterol 11.8 mg, Fat 4.5 g, Fiber 5 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 137.9 mg, Sugar 4.1 g