8 cups cubed peeled pie pumpkin (about 2 pounds)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
1/2 to 3/4 cup 2% milk, divided
8 tablespoons butter, softened, divided
1 teaspoon salt, divided
1 tablespoon olive oil
1/4 teaspoon coarsely ground pepper
1. Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20 to 25 minutes or until tender.
2. Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 to 15 minutes or until tender.
3. Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butter and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm.
4. Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 8 servings.
No more plain white mashed potatoes, just swirl fresh pumpkin into potatoes for a little extra holiday color. —
Nutrition Facts:
3/4 cup equals 214 calories, 13 g fat (8 g saturated fat), 31 mg cholesterol, 384 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein.