Buttery Pumpkin Mashed Potatoes

F&W’s Justin Chapple likes mixing canned pumpkin puree into his silky, buttery mashed potatoes for extra color and great flavor.

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  • Servings: 10 to 12

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  • 4 pounds large Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 1/2 sticks unsalted butter
  • 2 cups whole milk
  • 1 1/2 cups pumpkin puree
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well.

  2. In the same saucepan, melt the butter in the milk over moderate heat, then add the pumpkin puree. Press the potatoes through a ricer into a bowl and mix in the pumpkin mixture. Season with salt and pepper and serve.

Make Ahead

The pumpkin mashed potatoes can be refrigerated for 3 days. Reheat gently before serving.

Contributed By Photo © Christina Holmes Published November 2015

1046890 recipes/buttery-pumpkin-mashed-potatoes 2015-10-14T16:19:14+00:00 Justin Chapple 10|12|fast|healthy|vegetarian|side-dishes|thanksgiving november-2015 recipes,buttery-pumpkin-mashed-potatoes 1046890

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