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Pumpkin Potato Puree

  • 4servings
  • 15minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B3, B9, B12, D
MineralsZinc, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound large boiling potatoes

  2. 1/2 stick unsalted butter, cut into pieces

  3. 1 cup canned pure pumpkin

  4. 3/4 cup whole milk, warmed

  5. 1/4 pound Italian Fontina cheese, diced (about 1 cup)

  6. 1 1/2 teaspoon finely chopped sage

  7. 1 tablespoon cider vinegar

  8. 1/4 teaspoon grated nutmeg

Instructions Jump to Ingredients ↑

  1. Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoon salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes.

  2. Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar, nutmeg, and 1/4 teaspoon each of salt and pepper.

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