Appetizers and Snacks, Main Course

Fall Harvest Mashed Potato Board

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Fall Harvest Mashed Potato Board


Butternut squash mashed potatoes

  • 5 yellow potatoes
  • 1 cup butternut squash soup pre-made
  • ½ tsp salt
  • ½ tsp black pepper


  • ½ cup goat cheese crumbled
  • ½ cup cranberries dried

Caramelized Onions

  • 2 yellow onions
  • 2 Tbsp olive oil
  • ¼ cup white wine
  • ½ tsp salt

Maple Glazed Butternut Squash

  • ¼ cup maple syrup
  • 1 cup butternut squash diced
  • 1 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper

Roasted Brussels Sprouts

  • 1 cup brussels sprouts
  • 1 Tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper

On the Side

  • 1 package multigrain seeded bread optional


  • Gather all ingredients and equipment needed
  • Preheat oven to 400°F.
  • Rinse and peel yellow potatoes, then cut into small cubes, and place in a large pot and fill with enough water to cover potatoes. Then turn on to high heat and bring to a boil. Reduce to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquid. Place potatoes in a bowl, add roasted garlic, then using a food mill, hand/stand mixer or fork, mash potatoes until smooth or desired consistency. Set aside and let cool.
  • To make butternut squash mashed potatoes, in a large bowl, add mashed potatoes, butternut squash soup, salt, and black pepper. Use a spatula or whisk to mix until fully incorporated. Set aside.
  • To make maple glazed butternut squash, in a large bowl, add diced butternut squash, olive oil, maple syrup, salt and black pepper and toss until fully coated. Then place butternut squash onto a parchment paper lined baking sheet and place in the oven for 10-12 minutes or until soft and slightly charred. Remove from oven and set aside to cool.
  • To make roasted brussels sprouts, rinse brussels sprouts and cut into quarters, place in a large bowl and add olive oil, salt, black pepper, and toss to fully coat. Then place on a parchment paper-lined baking sheet and roast in the oven for 10-12 minutes or until crispy and slightly charred. Remove from oven and set aside to cool.
  • To make caramelized onions, slice yellow onions and add with olive oil to a frying pan or skillet on the stove on medium heat. Then add salt, mix and let brown stirring occasionally for about 10 minutes. Add white wine and stir to deglaze, picking up the bits stuck to the bottom of the pan. Cook down for another 1-2 minutes until alcohol is cooked off and onions are brown in color. Remove from heat and set aside.
  • To make the board, spread the butternut squash mashed potatoes evenly and top off with maple glazed butternut squash, dried cranberries, roasted brussels sprouts, caramelized onions, crumbled goat cheese, and finish with a drizzle of olive oil.
  • Serve with toasted or grilled multigrain seeded bread (optional.).