Fall-Infused Mashed Potatoes

european french german main savory umami medium medium

Prep

16 min

Cook

68 min

Total

84 min

Ingredients (8)

1 acorn squash, halved and seeded g

water as needed g

5 large white potatoes, diced g

2 tablespoons butter g

1 tablespoon Dijon mustard g

½ teaspoon dried dill weed g

salt and ground black pepper to taste g

½ cup milk, or as needed g

Nutrition

kcal

fat

carbs

protein

Instructions

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.