Autumn Harvest Mashed Potatoes Recipes

AUTUMN HARVEST MASHED POTATOES

Steps:

• Place the potatoes, turnips and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain. , Mash vegetables with butter; stir in the pumpkin, garlic salt, salt, pepper and nutmeg. Transfer to a serving bowl.

FALL-INFUSED MASHED POTATOES

Steps:

• 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.

AUTUMN MASHED POTATOES

Steps:

• Place the potatoes in a medium saucepan with water to cover by 1 inch. Place the squash in another saucepan with water to cover by 1 inch. Bring both to a boil, lower the heat and simmer until they are soft, about 15 minutes for the potatoes and 10 minutes for the squash.
• Warm the heavy cream in a small saucepan. Drain the potatoes and the squash and return to a clean saucepan. Over very low heat, coarsely mash the vegetables, gradually adding the cream and the butter. Stir in the salt and serve piping hot.

OREGON HARVEST MASHED POTATOES

Steps:

• Put potatoes in a large pot & cover with water. Boil for 10-12 minutes until a knife goes through the thickest ones easily.
• Drain all of water.
• Add butter, salt, pepper & onion flakes.
• Squish with a potate ricer/masher until creamy.
• Add sour cream and squish some more. Then add milk. (Saving the liquids 'til last helps keep the lumps away.).
• Put in a casserole dish with extra pats of butter and cover in a 200 degree oven until ready to serve.

AUTUMN HARVEST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

HARVEST POTATO CASSEROLE

Steps:

• Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.