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    Home » Recipes » Recipes

    September 20, 2018

    Pumpkin Mashed Potatoes #PumpkinWeek

    Jump to Recipe Print Recipe

    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.

    Photo of Pumpkin Mashed Potatoes in a white bowl with a pat of butter melting on top

     

    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.

    Photo of sliced peeled potatoes on a white cutting board next to a knife

    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.

    Photo of cooked potatoes in a pot about to be mixed with a hand mixer.

    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.

    Photo of lightly whipped potatoes in a pot with softened butter and pumpkin puree

    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.

    Close up photo of Pumpkin Mashed Potatoes in a white bowl with a pat of butter

     

    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.

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK,TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

    Photo of Pumpkin Mashed Potatoes in a white bowl with a pat of butter melting on top
    Print Recipe
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    Pumpkin Mashed Potatoes

     These creamy Pumpkin Mashed Potatoes, made with pumpkin puree, light cream, and brown sugar, make a perfect Thanksgiving side dish.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Side Dish
    Keyword: How to make whipped potatoes, pumpkin mashed potatoes recipe, pumpkin whipped potatoes
    Servings: 6
    Calories: 316kcal
    Author: Bernadette

    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

    Calories: 316kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 529mg | Potassium: 760mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10150IU | Vitamin C: 39.7mg | Calcium: 54mg | Iron: 1.9mg

    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.

    THIS GIVEAWAY HAS NOW ENDED 

    « Cheesy Pumpkin Chorizo Burritos #PumpkinWeek
    Chocolate Cream Cheese Pumpkin Cake #PumpkinWeek »
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    Comments

    1. Wendy Klik says

      September 20, 2018 at 8:03 am

      What a wonderful Thanksgiving side dish these would make!

      Reply

    Trackbacks

    1. Pumpkin Cream Cheese Muffins • Family Around the Table says:
      March 1, 2022 at 12:15 pm

      […] Joes from A Day in the Life on the Farm Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen Spicy Pumpkin Soup from Cindy’s Recipes and […]

      Reply

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