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Potato Pumpkin Mash

 Potato Pumpkin Mash
No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. — Michelle Medley, Dallas, Texas
8 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

  • 8 cups cubed peeled pie pumpkin (about 2 pounds)
  • 8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
  • 1/2 to 3/4 cup 2% milk, divided
  • 8 tablespoons butter, softened, divided
  • 1 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 1/4 teaspoon coarsely ground pepper

Directions

  • 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. Yield: 8 servings.

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Potato Pumpkin Mash (continued)

Nutritional Facts: 3/4 cup equals 214 calories, 13 g fat (8 g saturated fat), 31 mg cholesterol, 384 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein.