Pumpkin in mashed potatoes? If you enjoy pumpkin, you may just find these Pumpkin Mashed Potatoes quite delicious.
6 petite pumpkins, each about three to four inches in diameter
4 Russet or Yukon gold potatoes
1 cup low fat milk
2 tablespoons butter
Pinch salt, pepper and ground nutmeg
Ground ginger to taste
Parmesan cheese and parsley to garnish
Preheat oven to 325-degrees. Cut top off each pumpkin and roast, flesh side down, in preheated oven 15 to 25 minutes, until tender but not mushy.
Separate and remove flesh and seeds from pumpkins. Add pumpkin flesh to cooked potatoes. Slowly add milk with butter to the potato and pumpkin mixture and mix gently together with food processor on slow speed. Alternatively, you can use a hand mixer. Season to taste with salt, pepper, nutmeg and ginger.
Using star tip on decorating bag, pipe mashed potatoes into pumpkins. Sprinkle Parmesan over each pumpkin and broil until golden brown. Garnish with parsley.
Recipe makes 6 servings.
Did You Know?
Pumpkins were once recommended for removing freckles and curing snake bites.
You may also like...
Share This Page