This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions, as always, are mine alone. These creamy Pumpkin Mashed Potatoes, made with pumpkin puree, light cream, and brown sugar, make a perfect Thanksgiving side dish.
Welcome to day 4 of #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! You can read all about the giveaway prizes right here.
Oh, my gosh! I had been thinking about making Pumpkin Mashed Potatoes for #PumpkinWeek for a long time, but they turned out better than even I expected! So creamy, just the right amount of pumpkin, a touch of brown sugar that just gave the mashed potatoes extra flavor, not really sweetness. I think they are the best mashed potatoes for Thanksgiving.
This isn't a "mashed" potato recipe, exactly. These are whipped. Over time I've learned how to make whipped potatoes that aren't gummy. These mashed potatoes are not lumpy, either. Too be honest, there were a few lumps, but not many. Most of the potatoes are perfectly smooth. Excuse, me, I have to go get a bowl of leftover pumpkin mashed potatoes.
I figure one large potato per person, so this recipe should be enough for 6 people.
Start by peeling and slicing Yukon Gold or yellow potatoes. You can slice them however you want, for this recipe I sliced them about ¼ inch thick and they were ready to mash within 20 minutes of starting the stove.
As you are slicing the potatoes, place them in a large pot filled with cold water. Once all of the potatoes are sliced, drain the water out of the pot by tilting it and using a plate or colander place over the pot to keep the potatoes in the pot. Fill the pot once again, and drain again. This removes some of the starch from the potatoes so they are less sticky when whipped.
Fill the pot again with water, and place on the stove over high heat. Bring to a boil and let boil until the potatoes are tender. Drain, keep the potatoes in the pot and return to the stove with the heat off.
Lightly whip the potatoes on low using an electric hand mixer. You can also whip them in a stand mixer, and then return to the pot to finish on the stove.
Add melted butter, pumpkin puree, and brown sugar. Whip again on low, stopping and checking for smoothness, until desired consistency is reached. Be careful not to over mix. Once mixed, pour in light cream. Turn the heat back on to medium-low and cook, stirring often, until the cream is absorbed into the potatoes. Stir in salt, then spoon into a serving bowl and serve hot.
Check out my best Thanksgiving side dishes:
Cornbread Pecan Walnut Stuffing
Cream Cheese and Parsley Mashed Potatoes
Slow Cooker Stuffing with Bacon Onions and Sage
Fresh Green Bean Casserole with Caramelized Onions
Read on after the recipe for Pumpkin Mashed Potatoes to see all the other recipes shared today.
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Pumpkin Mashed Potatoes
Ingredients
- 6 large Yukon Gold or yellow potatoes , peeled and sliced
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- 8 tablespoons butter ( 1 stick)
- 1 tablespoon brown sugar
- ¾ cup light cream
- 1 teaspoon salt
Instructions
- Peel and slice Yukon Gold or yellow potatoes around ¼ inch thick. Place them in a large pot filled with cold water. Once all of the potatoes are sliced, drain the water out of the pot by tilting it and using a plate or colander place over the pot to keep the potatoes in the pot. Fill the pot once again, and drain again.
- Fill the pot again with water, and place on the stove over high heat. Bring to a boil and let boil until the potatoes are tender. Drain, keep the potatoes in the pot and return to the stove with the heat off.
- Lightly whip the potatoes on low using an electric hand mixer. You can also whip them in a stand mixer, and then return to the pot to finish on the stove.
- Add melted butter, pumpkin puree, and brown sugar. Whip again on low, stopping and checking for smoothness, until desired consistency is reached. Be careful not to over mix.
- Once mixed, pour in light cream. Turn the heat back on to medium-low and cook, stirring often, until the cream is absorbed into the potatoes.
- Spoon into a serving bowl and serve hot.
Nutrition
Here are today's #PumpkinWeek Recipes:
Beverages:
Pumpkin Hot Chocolate from Sweet Beginnings
Savory:
Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy's Recipes and Writings
Baked Goods & Desserts:
No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll with Cookie Butter Filling from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor's Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pudding with Sour Cream Vanilla Topping from Karen's Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.
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Wendy Klik says
What a wonderful Thanksgiving side dish these would make!