Pumpkin Mashed Potatoes
Bring some excitement to the table with these Pumpkin Mashed Potatoes and get ready to have everyone asking for more!
Garlic Pumpkin Mashed Potatoes
Mashed potatoes have been a favorite of mine since I could remember.
With Thanksgiving right around the corner, and it being pumpkin-mania time.
I thought I’d add some pumpkin goodness into my mashed potatoes.
I thought taste testing cookies were fun, well this just made for a very happy tummy.
This is the perfect recipe for people who don’t like gravy, can’t make gravy, or forget to make gravy on Thanksgiving day.
They don’t need added butter or gravy, just salt and pepper to taste.
I recently attended an event with the Calif Milk Advisory Board and made a new friend, lol!
He was the hit at the party! We had a fun evening learning about the benefits of milk. Some of which I was surprised to know. In the East Coast, skim milk is often referred to as blue milk, it has a blueish tint, almost translucent. In California, they add non-fat milk solids into the skim milk and it really white in comparison.
There is plenty of garlic in these potatoes to become your new savory favorite side dish. If you havne’t had a savory pumpkin recipe I have a few more to try (they are really yummy)
- Pumpkin Alfredo Sauce
- Pumpkin Risotto with Bacon
- Pumpkin Jalapeno Chili
- Savory Pumpkin sauce with Bacon
- Fresh Pumpkin Pasta in Browned Butter
Pumpkin Mashed Potatoes
Ingredients
- 12 medium Idaho Potatoes
- 6 cloves of garlic
- 1 Tablespoon olive oil
- 1-1/2 cups Whole Milk
- 1 cup Sour Cream
- 4 Tablespoons Butter
- 2 cups pumpkin puree
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground ginger
- 2 teaspoons coarse salt
Instructions
- Peel and cut potatoes, cover with water bring to a boil add 1 teaspoon salt, cook until tender.
- Drain potatoes, keep them covered in a pot so they stay hot.
- Heat 1 Tablespoon olive oil and garlic in a pan on the stove, do not over cook it or it will become bitter, just heat it up until the garlic is not translucent.
- Add garlic to potatoes along with milk, butter, sour cream and pumpkin.
- Beat on high with a hand mixer until smooth and creamy.
- Stir in two teaspoons salt, 1/4 teaspoon clove and 1/4 teaspoon ginger.
- Add additional salt and pepper to taste.
I’m making these right now, yum! Perhaps I’m misreading the recipe, but it doesn’t say when to add the butter. Help please!
I’m so sorry Melanie, add the butter along with the milk, sour cream etc, I’m sure you figured it out my now.
If you have a question in the future you will get a quicker response if you email me directly 🙂 as I don’t receive email notifications of comments but try to check to see if there are questions to be answered frequently throughout the day.
Have a wonderful Thanksgiving 🙂
I would never have thought about paring these two … and I adore PUMPKIN!
These look smashing!!
Nettie
Thank you. Happy Thanksgiving!
Smart thinking! Love the pumpkin & garlic add ins!
I never get tired of pumpkin dishes! Loving this mashed potatoes!
Your mashed potato recipe sounds amazing, Diane! Pinned!
Oh Diane…this is right up my alley. I love love love this recipe. And you look pretty darned cute with the jersey cow. 😉
xoxo
Heather
What a great take on mashed potatoes. They look so smooth and creamy.