Fall-Infused Mashed Potatoes

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


  • 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


  • 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