Fall-Infused Mashed Potatoes
Description
This recipe incorporates acorn squash into mashed potatoes for a golden hue and a nutty sweetness, brightened with hints of mustard and dill.
Ingredients
•
1 acorn squash, halved and seeded
•
water as needed
•
5 large 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
Directions
1
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
Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
3
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
Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.