Name: Fall-Infused Mashed Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Acorn squash, halved and seeded - 1; Water as needed - 1; White potatoes, diced - 5 large; Butter - 2 tablespoons; Dijon mustard - 1 tablespoon; Dried dill weed - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Milk, or as needed - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Fall-Infused Mashed Potatoes

1. Acorn squash, halved and seeded - 1

2. Water as needed - 1

3. White potatoes, diced - 5 large

4. Butter - 2 tablespoons

5. Dijon mustard - 1 tablespoon

6. Dried dill weed - ½ teaspoon

7. Salt and ground black pepper to taste - ½ teaspoon

8. Milk, or as needed - ½ cup

How to cook deliciously - Fall-Infused Mashed Potatoes

1. Stage

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. Stage

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

3. Stage

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. Stage

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