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Fall-Infused Mashed Potatoes

Rated as 4.8 out of 5 Stars

"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!"
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1 h servings 210
Original recipe yields 6 servings


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  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.


  • Cook's Notes:
  • 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 210 calories; 4.5 39.6 4.8 12 138 Full nutrition

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Read all reviews 4
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Delicious! No need to change a thing. Creamy, tasty goodness! Thank you for the recipe.

This is very good! I used less potatoes because it was only me eating it, but the flavor was great. A wonderful fall dish and I may do them next year for thanksgiving!

Seems I only review things when I love them - and we all loved this! Made exactly to recipe. Found the squash to be just under 1/2 the mix - recipe was very light and fluffy and flavourful. Was ...

This was a fun, autumn spin on a traditional classic. I didn’t alter the recipe at all and I’m happy with the end result. Super delicious!