Topped with crunchy toasted pumpkin seeds and finished with pumpkin oil, pumpkin mashed potatoes are a natural combination, wonderful with roast turkey at Thanksgiving or roast chicken any time of the year
½cancan pumpkin puree15 ounce, or more if you like
4tablespoonsunsalted butter
2tablespoonstoasted pumpkin seedsoptional
2teaspoonspumpkin oil or olive oiloptional
¾teaspoonsea salt divided use
¼teaspoonwhite pepperor ground black
Instructions
Peel and chop potatoes into approximately 1 ½″ – 2″ chunks. Place potatoes into a medium saucepan and add cold water just to cover. Add ½ teaspoon of the salt. Turn heat to medium and simmer potatoes just until tender when pierced with the tip of a paring knife, about 10-12 minutes.
While potatoes are simmering, add the milk, pumpkin and butter to a small pan over low heat to warm and melt.
When potatoes are cooked, drain off the water and place the potatoes back into the hot pan over the turned off burner. Cover with a lid and steam dry for a few minutes. Remove the lid and mash the potatoes with either a potato ricer or a hand mixer.
After potatoes are mashed, stir or whip in the milk-pumpkin mixture until smooth. Add the last ½ teaspoon of salt and pepper to season. Garnish with toasted pumpkin seeds and drizzle with oil.