These pumpkin mashed potatoes are comforting (and colorful!) thanks to the addition of pumpkin puree to creamy spuds. And you thought mashed potatoes couldn’t get any better.
Like classic mashed potatoes, this mash is creamy and comforting. Although it takes an extra dose of color and flavor with the surprise addition of pumpkin puree. Tasting is believing. And we’re pretty certain that since there’s more vegetable in them, they’re automatically healthier than your standard mashed spuds. Which means having a second helping is not only perfectly acceptable but actually encouraged. Can someone pass the potatoes, please?–Angie Zoobkoff
Pumpkin Mashed Potatoes
- Potato ricer
- 4 pounds Yukon Gold potatoes peeled and cut into 1-inch (2.5-cm) chunks
- 1 stick butter
- 2 cups whole milk
- 1 cup plain pumpkin puree
- Kosher salt and freshly ground black or pepper
- In a large saucepan, cover the potatoes with enough salted water to cover and boil until tender, 20 to 30 minutes. Drain well.
- In a medium saucepan set over medium heat, warm the butter and milk until the butter melts, about 6 minutes. Add the pumpkin puree and stir well. Remove from the heat.
- Press the potatoes through a ricer into a bowl and mix in the pumpkin mixture. Season with salt and pepper to taste.
Recipe Testers’ Reviews
If you’re looking for a different take on mashed potatoes, I would suggest giving these pumpkin mashed potatoes a try. As a lover of mashed potatoes, the idea of adding pumpkin intrigued me. I usually like pumpkin as a sweet dessert but not as much in savory dishes. This mash has become an exception. It’s creamy, delicious, and unique.
This recipe was a simple twist on a classic staple side dish that could easily become part of Thanksgiving traditions. It was a fabulous way to make a savory pumpkin dish. The ease of simply whisking up the butter, milk, and pumpkin and adding it to the potatoes made for an efficient accompaniment to many main dishes. I didn’t have to spend too much time assembling ingredients and preparing anything.
I might add more salt to the potatoes, maybe 2 teaspoons after they have been mashed. Additionally, I would add slightly more pumpkin, maybe 1/3 cup more, to really be able to have that flavor acknowledged.
Originally published December 21, 2018