Pumpkin Potato Mash Recipes

PUMPKIN MASHED POTATOES

Steps:

• Cut potatoes into big chunks, leaving skins on.
• Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

MASHED PUMPKIN POTATOES

Steps:

• In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 6-10 minutes.
• While potato/pumpkins are cooking. Sauté onions and Canadian bacon in a non-stick pan prepared with a bit of cooking spray about 3-4 minutes. Onions should should be tender and golden. If the pan gets dry while cooking, sprinkle a bit of water into the pan.
• Drain potatoes and pumpkin and return to pan. Lower heat to the lowest flame possible. Mash by with a potato masher, mixer or immersion blender. Add milk and butter to thin a bit and make mash creamier.
• Mix in the onions & bacon.
• Serve.

POTATO PUMPKIN MASH

Steps:

• Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until tender., Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until tender., Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butter and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm., Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.

PERFECTLY PUMPKIN MASHED POTATOES

Steps:

• Make potatoes as directed on pouch.
• Stir in pumpkin, syrup and pumpkin pie spice until well mixed. Cook 1 minute, stirring constantly, until hot.
• Drizzle additional maple syrup over top.

MASHED POTATO-PUMPKIN GRATIN

Steps:

• Heat oven to 375. Spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.
• Mash potatoes until smooth. Stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. Cover and refrigerate.).
• Bake 30-35 minutes or until hot and cheese is lightly browned.

PUMPKIN POTATO PUREE

Steps:

• Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoon salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes.
• Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar, nutmeg, and 1/4 teaspoon each of salt and pepper.

PUMPKIN & CAULIFLOWER GARLIC MASH

Steps:

• Place 1 in. of water in a Dutch oven; bring to a boil. Add cauliflower and garlic cloves; cook, covered, until tender, 8-10 minutes. Drain; transfer to a food processor., Add remaining ingredients; process until smooth. Return to pan; heat through, stirring occasionally.