Creamy Pumpkin Mashed Potatoes
35 min
|
easy
|
clean eating,
gluten-free,
vegetarian
Recipe by Eunice
Introduction
Meet your cozy fall twist on classic mashed potatoes: Yukon Golds whipped with unsweetened pumpkin, butter, half-and-half, nutmeg, and cinnamon, seasoned right with salt and pepper so it eats savory, not sweet.
Perfect for Thanksgiving or any weeknight next to roast chicken, steak, or grilled salmon, this mash stands out for its silky texture and reheats like a dream.
Ingredients (4 servings)
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Ingredients
- 2 lb Yukon Gold potatoes, peeled and chopped Yukon Gold potatoes 2 lb
- ¾ cup pure pumpkin purée (unsweetened) pure pumpkin purée 6.47 oz
- 4 Tbsp unsalted butter unsalted butter 2 oz
- ⅓ cup half-and-half cream half-and-half cream 2.64 fl oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
- ¾ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
How to Make Creamy Pumpkin Mashed Potatoes
-
Cut and rinse the potatoes
Peel the Yukon Gold potatoes and cut them into even 1 1/2 inch chunks for consistent cooking.
Rinse the chunks under cold water until the water runs mostly clear to wash off excess surface starch.
-
Boil in well salted water
Place potatoes in a large pot, cover with cold water by about 1 inch, add a generous pinch of salt, and bring to a boil over high heat.
Reduce to a lively simmer and cook until very tender when pierced with a fork, 12 to 15 minutes.
-
Warm pumpkin, butter, and half-and-half with spices
While the potatoes cook, combine the pumpkin puree, butter, and warmed half-and-half in a small saucepan over low heat until steaming but not boiling.
Stir in the nutmeg and cinnamon to bloom the spices and keep the mixture warm off heat.
-
Drain and dry the potatoes
Drain the potatoes thoroughly and return them to the hot pot over low heat, shaking or stirring until excess moisture evaporates, 1 to 2 minutes.
This quick dry-out keeps the mash fluffy and ready to soak up the buttery pumpkin mixture.
-
Mash and fold in the pumpkin mixture
Mash the potatoes with a masher for rustic texture or press through a ricer for ultra smooth results.
Pour in the warm pumpkin mixture in two additions, folding gently until creamy and cohesive without overworking.
-
Season and serve
Season with the salt and black pepper, taste, and adjust as needed.
If you want a looser mash, add a splash more warm half-and-half, and finish with an extra pat of butter if you like it extra glossy.
Substitutions
- Yukon Gold potatoes -> Russet potatoes
- Russets yield a fluffier, lighter mash that drinks up dairy fast, so add the warm half-and-half gradually to avoid going past creamy into soupy.
- Pumpkin puree -> Roasted butternut squash puree
- Butternut stays in the same cozy color family and brings a naturally sweeter, nutty flavor that plays beautifully with cinnamon and nutmeg.
- Half-and-half -> Evaporated milk
- Evaporated milk gives body and a gentle caramel note without heavy cream, keeping the mash silky while staying pantry friendly.
Tips
- Start cold, season the water
- Cover cut potatoes with cold water so they cook evenly from the outside in, and salt the water so the seasoning starts inside the potato, not just on the surface.
- Warm your mix-ins
- Keeping the pumpkin, butter, and dairy hot prevents the mash from tightening up and ensures the butter emulsifies smoothly into the potatoes.
- Dry the potatoes for real creaminess
- A brief stint over low heat after draining steams off excess moisture, which gives you room to add butter and dairy without ending up watery.
- Choose your tool wisely
- A ricer makes silk, a masher gives texture; avoid a food processor, which overworks potato starch and turns the mash gluey.
- Bloom the spices
- Stirring cinnamon and nutmeg into the warm butter-dairy mix awakens their aroma and smooths any raw spice edge.
- Make-ahead like a pro
- Hold the mash in a covered glass container up to 2 days, then reheat gently on the stovetop with a splash of warm half-and-half, stirring with a silicone spatula.
Nutrition Facts *
| Energy | 180 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 8 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my mashed potatoes turn gluey?
- They were likely overworked or hit with cold liquid, which activates starch and makes paste; next time use a ricer and fold in hot dairy, and if it happens again, turn the mash into crisp potato cakes by pan-frying scoops in a little butter.
- My mash is too thin, how can I thicken it?
- Return it to low heat and stir to evaporate moisture, then fold in a bit more mashed potato or a small knob of butter to bring it back to creamy territory.
- Can I use fresh pumpkin instead of canned?
- Yes, roast cubes of sugar pumpkin or kabocha until tender, then puree smooth; it will be slightly drier and more complex, so you may need a touch more warm half-and-half.
- Can I make this dairy-free?
- Use unsweetened oat milk or light coconut milk warmed with 2 to 3 tablespoons olive oil instead of half-and-half and butter, and season assertively since fat carries flavor.
- How do I keep the mashed potatoes warm for a holiday table?
- Hold them in a warm slow cooker or a covered bowl set over a pot of barely simmering water, stirring occasionally and adding splashes of warm dairy to keep them silky.
Serving Suggestions
This mash loves company with roasted chicken, seared salmon, or a pork tenderloin, and it absolutely sings under a drizzle of brown butter with crispy sage and toasted pepitas for crunch.
For a playful twist, whisk a little maple with the melted butter for a sweet-savory finish, or fold in roasted garlic if you want that New York level of assertive flavor without apology.
More pairings:
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