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 caloriescarbohydrate: 39.6 gcholesterol: 11.8 mgfat: 4.5 gfiber: 5 gprotein: 4.8 gsaturatedFat: 2.7 gservingSize: -sodium: 137.9 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Fall-Infused Mashed Potatoes
Directions
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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.