Recipe of the Week – Pumpkin Mashed Potatoes

Pumpkin Mashed Potatoes

Give mashed potatoes a fall twist by adding pumpkin! 



  1. In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, ground sage, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.
  2. If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves.
  3. To prepare the optional Miniature Pumpkin Bowls: Preheat oven to 325 degrees F. Cut off 1/2 inch from the tops of 4 miniature pumpkins (6 to 8 ounces each); discard tops. Using a spoon, scoop out seeds and membranes and discard. Place pumpkins, cut sides down, on a baking sheet. Bake for 20 to 25 minutes or just until pumpkins are easily pierced with a fork.


*Recipe Source:

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