- 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
How to make this recipe
- 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.
- 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.
The pumpkin mashed potatoes can be refrigerated for 3 days. Reheat gently before serving.