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| Fall-Infused Mashed Potatoes |
"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!"
Ingredients :
- 1 acorn squash, halved and seeded
- water as needed
- 5 white potatoes, diced
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried dill weed
- salt and ground black pepper to taste
- 1/2 cup milk, or as needed
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 1H |
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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.
Notes :
- You can peel potatoes or leave skin on, as desired.
- Substitute stone-ground mustard for the Dijon mustard, if desired.
- Margarine can be used in place of butter.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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