No more plain white potatoes for us! I swirl fresh pumpkin into our holiday spuds for an extra kick of flavor and color. You can also substitute butternut squash for pumpkin.
—MICHELLE MEDLEY DALLAS, TX
PREP: 20 MIN. • COOK: 25 MIN. • MAKES: 8 SERVINGS
8 cups cubed peeled pie pumpkin (about 2 pounds)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
1/2 to 3/4 cup 2% milk, divided
8 tablespoons butter, softened, divided
1 teaspoon salt, divided
1 tablespoon olive oil
1/4 teaspoon coarsely ground pepper
1. 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.
2. Meanwhile, place the potatoes in another saucepan; add water to cover. Bring to a boil. Reduce the heat; cook, uncovered, for 10-15 minutes or until potatoes are tender.
3. Drain potatoes; return to the 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.
4. Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough of the remaining milk to reach desired consistency; spoon mixture evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.