Mashed Potatoes With Pumpkin And Greens Recipes

PUMPKIN MASHED POTATOES

Steps:

• In a large, covered saucepan, immerse the potatoes in boiling water. Wait until the water returns to boiling and cook potatoes for 15-20 minutes, or until potatoes are tender; drain.
• In the bottom of the mixing bowl, add the melted butter and softened cream cheese. Place the drained, hot potatoes on top of the butter and cream cheese. Add the milk, salt, and pepper. Mix on low, building up the speed to medium, and then high, for 4-5 minutes, until nearly smooth.
• Beat in canned pumpkin and fresh thyme. Taste.
• Return to saucepan; heat through before serving.
• Garnish with butter and fresh thyme!

POTATO PUMPKIN MASH

Steps:

• Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until tender., Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until tender., Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butter and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm., Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.

PUMPKIN MASHED POTATOES

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.

MASHED POTATOES WITH PUMPKIN AND GREENS

Steps:

• Cover potatoes and garlic with 2 inches water in a large pot. Bring to a boil; season with salt. Reduce heat to medium and simmer 5 minutes. Add pumpkin and simmer until just tender, about 15 minutes. Remove garlic; drain.
• Add butter and oil to pot and heat until butter melts. Add onion and chard stems; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chard leaves, milk, and nutmeg; season with salt and pepper. Simmer, partly covered, just until chard is tender, about 3 minutes.
• Remove from heat and stir in potatoes and pumpkin, smashing lightly with the back of a spoon but leaving some larger pieces. Season with salt and pepper; serve.

MASHED PUMPKIN POTATOES

Steps:

• In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 6-10 minutes.
• 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.
• 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.
• Mix in the onions & bacon.
• Serve.

MASHED POTATOES WITH GREENS

Steps:

• Combine ham hock and 4 cups cold water in large saucepan; bring to boil. Reduce heat to medium-low, cover and simmer until ham is tender, about 45 minutes. Transfer hock to plate; cool. Remove meat from bone; chop meat.
• If necessary, boil ham broth until reduced to 3 cups. Add kale stems. Cover and simmer over medium heat 10 minutes. Add kale leaves. Cover and simmer 5 minutes. Add mustard greens; cover and simmer until all greens are tender, occasionally submerging greens in broth, about 20 minutes. Uncover; simmer until broth is reduced almost to glaze, about 10 minutes longer. Season with salt and pepper.
• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain potatoes, reserving 1/4 cup cooking liquid. Return potatoes and reserved 1/4 cup cooking liquid to pot. Add butter and 3/4 cup whole milk. Mash potatoes until almost smooth, adding more milk if dry. Season potatoes to taste with salt and pepper.
• Spoon potatoes into large bowl. Make well in center of potatoes; spoon greens into well. Sprinkle with chopped ham and green onions and serve.