Fall Infused Mashed Potatoes Recipes

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FALL-INFUSED MASHED POTATOES



Fall-Infused Mashed Potatoes image

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!

Provided by LenoreRockchild

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 39.6 g, Cholesterol 11.8 mg, Fat 4.5 g, Fiber 5 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 137.9 mg, Sugar 4.1 g

AUTUMN MASHED POTATOES



Autumn Mashed Potatoes image

Provided by Molly O'Neill

Categories     side dish

Time 20m

Yield 8 servings

Number Of Ingredients 5

2 pounds small red potatoes, skins on, quartered
1 small butternut squash (about 2 pounds), peeled, seeded and cut into small cubes
1/2 cup heavy cream
1 stick unsalted butter, cut into 8 pieces and softened
2 teaspoons kosher salt

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.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 502 milligrams, Sugar 4 grams, TransFat 0 grams

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