Almost Thanksgiving already! Can you believe it? Seems like 2012 is flying by. In the spirit of the holiday, today’s recipe is a great side dish for your family feast. For me, the holidays are a time of tradition and a time to try something new. I love that I can always expect my grandmother to make her cranberry relish, and my mom will bring the fresh rolls, and my uncle is always the one to cut the turkey, but new side dishes are always a great surprise!
Pumpkin adds color and flavor to otherwise plain (and in my opinion, bland) white mashed potatoes, which adds a little twist on the holiday classic. If you don’t have fresh pumpkin around, canned will work as well. Enjoy!
- 8 cups cubed peeled pie pumpkin (about 2lbs)
- 8 medium Yukon Gold potatoes, peeled and cubed (about 2lbs)
- 1/2-3/4 cup 2% milk, divided
- 8 tablespoons butter, softened, divided
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- 1/4 teaspoon coarsely ground pepper
1. 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.
2. 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.
3. Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butters, and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm.
4. 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 of knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.
P.S. This recipe is from Taste of Home, a great magazine you should check out if you haven’t already!