Here is a fun twist on regular ‘ol mashed potatoes! The pumpkin is subtle, but adds just enough flavor to change things up a bit.
More pumpkin can be added if you want that as your main flavor or you can add chopped fresh thyme or sage.
These were nice and creamy and deliously fall…
4 unpeeled Yukon Gold potatoes, scrubbed and cut into eighths
2 cups fresh pumpkin cut into 1/2” chunks
1/2 cup heavy cream
1 T butter
1 t salt
1. Place the potatoes and pumpkin chunks in a large saucepan covered with salted cold water. Bring to a boil, cover, reduce heat and cook for 15-20 minutes, until the potatoes and pumpkin are very tender when poked with a fork. Drain.
2. Return the potatoes and pumpkin to the saucepan and mash them with a potato masher over very low heat to thoroughly dry them out, being careful not to scorch them.
3. Add the cream to the pot and let it warm up, about 1 minute. Once the cream is warm, continue mashing, to mix in the cream.
4. Stir in the butter and salt and serve while hot.