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 

Justin Chapple
November 2015

Gallery

© Christina Holmes

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
10 to 12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement