Pumpkin Mashed Potatoes

mashed potato with pumpkin

This morning I woke up with a chilly morning craving these pumpkin mashed potatoes.

Fall is here!

Seasonal produce and delicious comfort foods are the two things on my mind.

Allen Dikker, owner and creator of the all-potato concept restaurant, Potatopia, is well versed in comfort foods and has created this easy fall potato dish to make the transition into the season an enjoyable one.

A quick side for any meal with the creamy texture of mashed potatoes and the added bonus of the earthy flavor of pumpkin.

It might be the perfect side. 

They’re delicious naked, topped with butter, or swimming in your favorite gravy.

Garnish with roasted pumpkin seeds for added flair.

This recipe sounds simple but is really decadent and rich in flavor.

mashed potato with pumpkin

Pumpkin Mashed Potatoes:

Ingredients:

1 pound medium baking potatoes, peeled and quartered

2 cloves garlic, peeled

1 cup canned pumpkin

2 tablespoons cream cheese

1 tablespoon butter

½ teaspoon salt

¼ teaspoon pepper

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

¼ cup milk

 

Directions:

In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain.

Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth.

Beat in canned pumpkin, cream cheese, butter, ¼ teaspoon salt, cinnamon, nutmeg, and ¼ teaspoon ground black pepper.

Gradually add milk, beating until light and fluffy.

Return to saucepan; heat through.

If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves.

Makes 4 servings (3/4 cup each)

mashed potato with pumpkin

Pumpkin Mashed Potatoes

Yield: 4 (3/4 cup) servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

These pumpkin mashed potatoes make a quick side for any meal with the creamy texture of mashed potatoes and the added bonus of the earthy flavor of pumpkin.

Ingredients

  • 1 pound medium baking potatoes, peeled and quartered
  • 2 cloves garlic, peeled
  • 1 cup canned pumpkin
  • 2 tablespoons cream cheese
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ cup milk

Instructions

  1. In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain.
  2. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth.
  3. Beat in canned pumpkin, cream cheese, butter, ¼ teaspoon salt, cinnamon, nutmeg and ¼ teaspoon ground black pepper.
  4. Gradually add milk, beating until light and fluffy.
  5. Return to saucepan; heat through.
  6. If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves.
  7. Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 190Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 335mgCarbohydrates: 31gFiber: 5gSugar: 4gProtein: 5g

    Nutritional Information may not be accurate

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