Fall-Infused Mashed Potatoes
Roll the bread into a cylinder.
Recipe Summary Fall-Infused 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!Ingredients | Mashed Potato Bread Rolls1 acorn squash, halved and seededwater as needed5 large white potatoes, diced2 tablespoons butter1 tablespoon Dijon mustard½ teaspoon dried dill weedsalt and ground black pepper to taste½ cup milk, or as neededDirectionsPreheat 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.You can peel potatoes or leave skin on, as desired.Substitute stone-ground mustard for the Dijon mustard, if desired.Margarine can be used in place of butter.Info | Mashed Potato Bread Rollsprep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Fall-Infused Mashed PotatoesSide Dish, Potato Side Dish Recipes, Mashed Potato Recipes,
