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Mashed Pumpkin Potatoes

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“This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups potatoes, cut into 1 inch cubes
  • 2 cups pumpkin, cut into 1 inch cubes
  • 12 medium onion, small dice
  • 2 slices Canadian bacon, small dice
  • cooking spray
  • 2 -4 tablespoons evaporated skim milk
  • 1 -2 tablespoon butter (optional)

Directions

  1. In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 6-10 minutes.
  2. While potato/pumpkins are cooking. Sauté onions and Canadian bacon in a non-stick pan prepared with a bit of cooking spray about 3-4 minutes. Onions should should be tender and golden. If the pan gets dry while cooking, sprinkle a bit of water into the pan.
  3. Drain potatoes and pumpkin and return to pan. Lower heat to the lowest flame possible. Mash by with a potato masher, mixer or immersion blender. Add milk and butter to thin a bit and make mash creamier.
  4. Mix in the onions & bacon.
  5. Serve.

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