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Pumpkin Mashed Potatoes

A big pot of pumpkin mashed potatoes with a pat of butter on top, wooden spoon on the side
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.
The Editors of Food & Wine

Prep 50 mins
Cook 30 mins
Total 1 hr 20 mins
8 servings
324 kcal


  • 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.