Fall-Infused Mashed Potatoes
Side Dish Potatoes 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!
Servings per recipe: 6
Calories per serving: 210
Preparation time: 10m
Total cooking time: 1h
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
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.
Nutrion facts:
| Total Fat | 4.5g | 7% |
| Saturated Fat | 3.0g | |
| Cholesterol | 12mg | 4% |
| Sodium | 138mg | 6% |
| Potassium | 1033mg | 29% |
| Total Carbohydrates | 39.6g | 13% |
| Dietary Fiber | 5g | 20% |
| Protein | 4.8g | 10% |
| Sugars | 4g | |
| Vitamin A | 471IU | |
| Vitamin C | 42mg | |
| Calcium | 75mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 4mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 68mg | |
| Folate | 42mcg |
