Mashed Potatoes and Pumpkin – Day 27!

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…

INGREDIENTS:

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.

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