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Autumn Harvest Mashed Potatoes

I first made these scrumptious potatoes as a surprise for my daughter during her freshman year of college. Canned pumpkin and a medley of root vegetables take ordinary mashed potatoes to extraordinary. —Susan Sutphin, Sevierville, Tennessee
  • Total Time
    Prep: 35 min. Cook: 25 min.
  • Makes
    10 servings

Ingredients

  • 4 large red potatoes, cubed
  • 3 medium turnips, cubed
  • 2 medium parsnips, peeled and cubed
  • 1/3 cup butter, cubed
  • 1 can (15 ounces) canned pumpkin
  • 1 teaspoon garlic salt with parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Directions

  • Place the potatoes, turnips and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain.
  • Mash vegetables with butter; stir in the pumpkin, garlic salt, salt, pepper and nutmeg. Transfer to a serving bowl.
Nutrition Facts
3/4 cup: 218 calories, 7g fat (4g saturated fat), 16mg cholesterol, 348mg sodium, 38g carbohydrate (7g sugars, 6g fiber), 5g protein.

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