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New Twist On Your Favorite Side Dish – Pumpkin Mashed Potatoes!

Pumpkin Mashed Potatoes

New Holiday Side Dish Recipe

Let’s get one thing straight, I love the classics. I love buttery mashed potatoes smothered in gravy with giblets. That and sausage stuffing. Oh my goodness. That does not mean that I cannot change my stripes for the holiday recipes.

In celebration of the year of the pumpkin, you and your family will LOVE this new twist on the classic mashed potatoes side dish. The added pumpkin brings in vitamins and fiber but you do not need to tell anyone about that. All that they need to know is how delicious this new pumpkin mashed potato dish is, year after year.

Pumpkin Mashed Potato Recipe

Allen Dikker of Potatopia’s Better-for-You, Pumpkin Mashed Potatoes
Servings: 4
Prep Time: 15 mins

Ingredients:

1 pound medium baking potatoes, peeled and quartered
2 cloves garlic, peeled
1 cup canned pumpkin
2 tablespoons reduced-fat cream cheese
1 tablespoon butter or tub-style vegetable oil spread
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup fat-free milk

Directions:

In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, 1/4 teaspoon salt, cinnamon, nutmeg and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.

If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves. Makes 4 servings (3/4 cup each)

What is your family’s favorite side dish for Thanksgiving or fall dishes in general? Do you go traditional with stuffing and mashed potatoes or does dinner have something unique? Roasted sprouts, fish, asparagus? Share your favorite food tradition below, we would love to hear what you have to share.

More post you might be interested in –

Pumpkin Mashed Potatoes!

 Pumpkin Mashed Potatoes!

Ingredients

  • 1 pound medium baking potatoes, peeled and quartered
  • 2 cloves garlic, peeled
  • 1 cup canned pumpkin
  • 2 tablespoons reduced-fat cream cheese
  • 1 tablespoon butter or tub-style vegetable oil spread
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup fat-free milk

Instructions

  1. In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, 1/4 teaspoon salt, cinnamon, nutmeg and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.
  2. If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves. Makes 4 servings (3/4 cup each)
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