Pumpkin Mashed Potatoes
These creamy Pumpkin Mashed Potatoes, made with pumpkin puree, light cream, and brown sugar, make a perfect Thanksgiving side dish.
Servings: 6
Calories: 316kcal
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