Creamy Pumpkin Mashed Potatoes

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

Introduction

These creamy pumpkin mashed potatoes are rich, velvety, and just a little bit cozy from warm spices like cinnamon and nutmeg.

They are perfect for Thanksgiving, fall dinners, or any night you want mashed potatoes that feel a bit more special.

Yukon Gold potatoes and canned pumpkin puree blend together for a smooth, buttery side dish with beautiful color and flavor.

Ingredients (6 servings)

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Ingredients

2 lb Yukon Gold potatoes, peeled and chopped
¾ cup pure pumpkin purée (unsweetened)
4 Tbsp unsalted butter
⅓ cup half-and-half cream
¼ tsp ground nutmeg
¼ tsp ground cinnamon
¾ tsp salt
¼ tsp black pepper

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How to Make Creamy Pumpkin Mashed Potatoes

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Prep the potatoes

Peel the Yukon Gold potatoes and cut them into even 1-inch chunks so they cook at the same rate.
Rinse the pieces under cool water to remove extra surface starch.
Boil the potatoes

Place the potatoes in a large pot and cover with cold water by about one inch.
Stir in a generous pinch of salt, then bring the pot to a gentle boil over medium-high heat.
Reduce to a simmer and cook until the potatoes are very tender, 12 to 15 minutes.

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Warm the pumpkin and dairy

While the potatoes simmer, combine the pumpkin puree, half-and-half, and butter in a small saucepan.
Warm over low heat until the butter melts and the mixture is steamy but not boiling.
Turn off the heat and keep the mixture warm until the potatoes are ready.
Drain and mash the potatoes

Drain the cooked potatoes well, then return them to the hot pot.
Let them sit uncovered for 2 minutes so excess moisture can steam off.
Mash the potatoes with a potato masher until mostly smooth, leaving a few small chunks if you like.
Add pumpkin mixture and seasonings

Pour the warm pumpkin mixture over the potatoes and mash or stir gently to combine.
Sprinkle in the nutmeg, cinnamon, salt, and black pepper.
Taste and adjust seasoning, adding more salt or pepper to suit your taste.

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Serve the mashed potatoes

Transfer the creamy pumpkin mashed potatoes to a warm serving bowl.
If you like, top with an extra pat of butter, chopped herbs, or a sprinkle of cinnamon.

Substitutions

Butter -> olive oil: Use a good extra-virgin olive oil instead of butter for a silky, dairy-free version with a light fruity flavor.
Half-and-half -> canned coconut milk: Swap warm canned coconut milk for the half-and-half to create ultra-creamy potatoes with gentle sweetness and subtle coconut aroma.
Pumpkin puree -> roasted butternut squash puree: Roasted butternut squash puree gives similar color and sweetness but adds deeper caramelized flavor and a slightly silkier texture.

Tips

Salt the cooking water well: Seasoned water builds flavor inside the potatoes, so the finished mash tastes savory instead of bland on the surface only.
Choose the right mashing tool: Use a potato masher for rustic texture or a potato ricer for very smooth potatoes without turning them gluey.
Keep ingredients warm for fluffier potatoes: Warm dairy and pumpkin blend more easily into hot potatoes, which keeps the mash fluffy and prevents gumminess.
Adjust texture slowly: If the potatoes seem thick, add warm half-and-half a tablespoon at a time instead of pouring in too much.
Use gentle heat for reheating: Reheat leftovers over low heat with a splash of half-and-half, stirring often so the starch does not scorch on the bottom.

Energy	194	kcal
Protein	4	g
Total Fat	9	g
Carbohydrates	27	g
Dietary Fiber	3	g

FAQ

Why are my mashed potatoes gluey or gummy?: Gluey potatoes usually mean they were overworked, especially in a food processor or stand mixer. Mash by hand and stop once they are just smooth to protect the starches.
Can I make these creamy pumpkin mashed potatoes ahead of time?: Yes, you can make them up to two days ahead and refrigerate them tightly covered. Reheat slowly on the stove or in a 300°F oven, adding splashes of half-and-half as needed.
Can I use fresh pumpkin instead of canned pumpkin puree?: Yes, fresh pumpkin works, but it needs extra steps. Roast cubes until very soft, then mash and drain off excess liquid before using.
How can I keep the mashed potatoes warm for serving?: Keep them warm in a covered heatproof bowl set over a pot of barely simmering water. You can also hold them on low in a slow cooker, stirring occasionally and adding splashes of half-and-half.