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  1. When two Thanksgiving favorites collide, you have a side dish that’s a sure crowd-pleaser. This one unites mashed potatoes and pumpkin, adding mascarpone cheese and half-and-half for creaminess and Gruyère for a nutty accent.

  2. lb. russet potatoes (3 to 4 large), peeled, cut into 1 1/2-inch pieces 1 large garlic clove 3/4 cup mascarpone cheese*

  3. 1/2 cup half-and-half, warm 2 tablespoons butter 1 1/3 cups canned pure pumpkin 1/4 teaspoon coarse salt 1/4 teaspoon pepper 1 cup shredded Gruyère cheese 1. Heat oven to 375°F. Spray 1 1/2- to 2-quart gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.

  4. Mash potatoes until smooth. Stir in mascarpone cheese, half-and-half and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt and pepper until smooth. Spoon into baking dish; sprinkle with Gruyère. (Gratin can be made to this point 4 hours ahead. Cover and refrigerate.)

  5. Bake 30 to 35 minutes or until hot and cheese is lightly browned.

  6. TIP *Mascarpone cheese is a double- or triple-cream cheese from Italy. Look for it in the dairy section of the supermarket or in Italian markets. If unavailable, substitute an equal amount of cream cheese.

  7. (3/4-cup) servings PER SERVING: 325 calories, 17 g total fat (10.5 g saturated fat), 9 g protein, 35.5 g carbohydrate, 50 mg cholesterol, 195 mg sodium, 4.5 g fiber


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