Pumpkin Mashed Potatoes
Bowls of corn may be found in nearly every home.
Recipe Summary 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.Ingredients | Corn Mash2 ½ pounds russet potatoes, scrubbed¼ cup margarine (such as Country Crock®)1 cup canned pumpkin1 teaspoon salt½ teaspoon pumpkin pie spice½ teaspoon dried basilDirectionsCut 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.Info | Corn Mashprep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Pumpkin Mashed PotatoesSide Dish, Potato Side Dish Recipes, Mashed Potato Recipes,
