Best 2 Fall Infused Mashed Potatoes Recipes

As the weather cools and the leaves change color, it's time to start thinking about fall-inspired dishes. One of the most comforting and versatile side dishes is mashed potatoes. Whether you're serving them with roasted chicken, grilled salmon, or a hearty stew, mashed potatoes are always a crowd-pleaser. But why not take your mashed potatoes to the next level with some fall-infused flavors? With a few simple additions, you can create a mashed potato dish that is both delicious and festive.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

Tips:

For a smoother texture, use a potato ricer instead of a masher.
To make the potatoes extra creamy, add a tablespoon of butter or cream cheese.
If you don't have fresh herbs, you can use dried herbs instead. Just use half the amount of dried herbs as you would fresh.
To make the mashed potatoes ahead of time, prepare them according to the recipe and then let them cool completely. Store the mashed potatoes in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the mashed potatoes over low heat until warmed through.

Conclusion:

Fall-infused mashed potatoes are a delicious and easy side dish that is perfect for any occasion. Whether you're serving them at a holiday dinner or a weeknight meal, these mashed potatoes are sure to be a hit. With their creamy texture, savory flavor, and beautiful presentation, these mashed potatoes are sure to impress your guests.