Buttery Pumpkin Mashed Potatoes Recipe 55 Food

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.

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.

BUTTERY MASHED POTATOES

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

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.

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.

BUTTERY PUMPKIN MASHED POTATOES

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.

MASHED POTATO-PUMPKIN GRATIN

Steps:

• Heat oven to 375. Spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.
• Mash potatoes until smooth. Stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. Cover and refrigerate.).
• Bake 30-35 minutes or until hot and cheese is lightly browned.