PUMPKIN MASHED POTATOES
Steps:
- In a large skillet, heat olive oil over medium heat and once hot, add prosciutto and cook for a few minutes on both sides to crisp then remove to paper towels. Chop into smaller pieces to serve over finished dish.
- Keep fat hot and add onions and garlic and cook for two minutes.
- Add sage, potatoes, salt, pepper and water, cover, bring to a simmer then lower heat to medium low and cook for 15 minutes or until tender. Check to make sure water has not all evaporated, adding a little more as needed.
- Remove from heat and using a potato masher, mash the potatoes coarsely. There should be some chunks when finished.
- Add the pumpkin, butter, maple syrup and the dairy and heat over medium heat until hot. Taste and adjust seasoning.
- Remove to a serving bowl and sprinkle with the cooked prosciutto.
Nutrition Facts : ServingSize 1 serving, Calories 265 calories, Sugar 9 g, Sodium 501 mg, Fat 12.1 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 34.9 g, Fiber 5.7 g, Protein 6.4 g, Cholesterol 22 mg
PUMPKIN MASHED POTATOES
This is what I do with leftover pumpkin after making pumpkin muffins. It's a yummy and healthy twist for your potatoes. Freeze what you do not eat.
Provided by JJsMa
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cut potatoes into big chunks, leaving skins on.
- Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 37.7 g, Fat 7.8 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 583.2 mg, Sugar 2.6 g
BUTTERY MASHED POTATOES
Don't hold back on the butter when making mashed potatoes.
Provided by Food Network Kitchen
Time 1h10m
Yield 6-8
Number Of Ingredients 4
Steps:
- Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are tender and a thin knife easily passes through the center, 45 to 55 minutes.
- Drain the potatoes, cool slightly and then peel. Add back to the pot with the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of pepper. Turn the heat to low and mash with a potato masher until the milk and butter are blended in.
BUTTERY MASHED POTATOES
These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.
Nutrition Facts : Calories 438 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 534mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
PUMPKIN MASHED POTATOES RECIPE
Transform boring mashed potatoes into a Fall inspired sweet and savory dish! Mash in a can of pumpkin puree to your potatoes (or sweet potatoes)
Provided by Jaden
Categories Side Dish
Time 25m
Number Of Ingredients 14
Steps:
- Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) - a big, rolling boil will make your potatoes mushy. Drain water.
- Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed. Drizzle with a bit more maple syrup just before serving.
Nutrition Facts : Calories 231 kcal, Carbohydrate 35 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 465 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
BUTTERY PUMPKIN MASHED POTATOES
These Buttery Pumpkin Mashed Potatoes Are An Amazing Thanksgiving Side Dish. Rich, Smooth And Creamy, The Added Pumpkin Gives Extra Color
Provided by Jeff O'connor
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Place the potatoes in a large saucepan. Cover with water and bring to a boil. Add a good pinch of salt and simmer over medium heat for about 20 minutes until the potatoes are tender.
- Drain the potatoes fully.
- In the same saucepan, melt 1 ½ sticks of butter in 2 cups of milk over moderate heat.
- Add 1 ½ cups of pumpkin puree to the milk mixture.
- Mash the potatoes using a ricer into a large bowl.
- Add the pumpkin mixture to the bowl with the potatoes, mix well.
- Taste and adjust seasoning. Serve immediately.
Nutrition Facts : Calories 297, Fat 9.7g, Carbohydrate 37.2g, Protein 4.8g, Cholesterol 41mg, Sodium 119mg
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- In a large saucepan, cover the potatoes with enough salted water to cover and boil until tender, 20 to 30 minutes. Drain well.
- In a medium saucepan set over medium heat, warm the butter and milk until the butter melts, about 6 minutes. Add the pumpkin puree and stir well. Remove from the heat.
- Press the potatoes through a ricer into a bowl and mix in the pumpkin mixture. Season with salt and pepper to taste.
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