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…


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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