Pumpkin Mashed Potatoes
These pumpkin mashed potatoes are the coziest upgrade to a classic side dish. Buttery, creamy, and subtly spiced - the perfect addition to your holiday table!
Servings 8 servings
Ingredients
- 3 pounds Yukon Gold potatoes peeled or unpeeled, cut into 1 1/2-inch chunks
- 1 teaspoon kosher salt plus more for the cooking water
- 4 tablespoons unsalted butter
- 1/2 cup pumpkin puree canned or fresh
- 1/2 cup whole milk warmed
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 tablespoons chopped fresh chives
Instructions
- Place the potatoes in a large pot and cover with cold water by at least 1 inch. Generously salt the water and bring to a boil over high heat. Reduce the heat to maintain a steady simmer and cook until the potatoes are very tender when pierced with a fork, 18-22 minutes.
- Drain the potatoes well and return them to the hot pot. Cook over low heat for 1-2 minutes, stirring occasionally, to evaporate any excess moisture.
- Add the butter and mash until mostly smooth.
- Stir in the pumpkin puree and warmed milk until incorporated.
- Add the Parmesan cheese, kosher salt, garlic powder, black pepper, and nutmeg. Continue mashing and stirring until creamy and smooth. Add a splash more milk if needed to reach your desired consistency.
- Transfer to a serving bowl and garnish with the chives before serving.