Fall-Infused Mashed Potatoes

Name: Fall-Infused Mashed Potatoes
Total time: 60
Yield: 6
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

Recipe by LenoreRockchild from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

6 servings

•

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

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.