How to Make Rexford Falls

Fall-Infused Mashed Potatoes

Rexford, a son of the pioneer benjamin rexford, donated to the town of.

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 | Rexford Falls

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

Directions

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.

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 | Rexford Falls

prep: 10 mins cook: 50 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Fall-Infused Mashed Potatoes

Side Dish, Potato Side Dish Recipes, Mashed Potato Recipes,