Fall-Infused Mashed Potatoes
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water
3
Bake in the preheated oven until soft and tender, about 30 minutes
4
Remove squash from oven; scoop out flesh
5
Place potatoes in a saucepan with enough water to cover; bring to a boil
6
Reduce heat and simmer, covered, until soft and tender, about 20 minutes
7
Drain potatoes
8
Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper
9
Add milk gradually, mashing to desired consistency