Creamy Pumpkin Mashed Potatoes (Print Version)
A creamy blend of Yukon Gold potatoes, pumpkin purée, butter, and gentle warming spices for a smooth, comforting mash.
# What You'll Need:
→ Vegetables
01 -
2 lb Yukon Gold potatoes, peeled and chopped
02 -
¾ cup unsweetened pure pumpkin purée
→ Dairy
03 -
4 Tbsp unsalted butter
04 -
⅓ cup half-and-half cream, warmed
→ Spices
05 -
¼ tsp ground nutmeg
06 -
¼ tsp ground cinnamon
07 -
¾ tsp salt
08 -
¼ tsp black pepper
# Steps to Follow:
01 -
Place peeled and chopped Yukon Gold potatoes into a large pot. Cover with cold water about 2 inches above and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until potatoes are tender and easily pierced with a fork.
02 -
Drain the potatoes thoroughly in a colander. Return them to the hot pot and set over low heat for 1–2 minutes, stirring gently to evaporate excess moisture for a fluffier mash.
03 -
Using a potato masher or ricer, mash potatoes until smooth. Gently fold in pumpkin purée, softened butter, and warmed half-and-half cream, mixing thoroughly until fully combined and creamy.
04 -
Add ground nutmeg, cinnamon, salt, and black pepper to the mash. Stir until spices are evenly distributed. Taste and adjust seasoning as needed.
05 -
Transfer mash to a serving dish. Optionally garnish with an extra pat of butter and a light dusting of nutmeg or black pepper. Serve immediately for best texture.
# Additional Notes:
01 -
Warm dairy ingredients before adding to potatoes to avoid a gluey texture.
02 -
Using a potato ricer yields a smoother, silkier consistency.
03 -
Yukon Gold potatoes provide optimal creamy texture and color.