© Christina Holmes
Active Time
40 MIN
Total Time
40 MIN
Yield
Serves : 10 to 12

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

How to Make It

Step 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.

Step 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.

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