The theme for me lately seems to be comfort foods. I just received a recipe in my inbox for pumpkin mashed potatoes from Allen Dikker, owner and creator of Potatopia, and that certainly seems to fit the theme. Potatopia is an all-potato concept restaurant located in Edison, NJ, Staten Island, and NYC.
The easy fall recipe below was created by Allen Dikker. The recipe, as written, is gluten-free.
Better-for-You Pumpkin Mashed Potatoes
Servings: 4
Prep Time: 15 mins
Ingredients:
1 pound medium baking potatoes, peeled and quartered
2 cloves garlic, peeled
1 cup canned pumpkin
2 tablespoons reduced-fat cream cheese
1 tablespoon butter or tub-style vegetable oil spread
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup fat-free milk
Directions:
1. In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, 1/4 teaspoon salt, cinnamon, nutmeg and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.
2. If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves. Makes 4 servings (3/4 cup each)
I love all things pumpkin and I love mashed potatoes. I was the kid who chose mashed potatoes over French fries any day. Combine two of my favorites together and I am sure I will be in heaven when I sit down to enjoy a large bowl of these potatoes.
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