Magazine cover image Get the Fall Issue

This Pumpkin-Potato Mash Is Better Than Regular Mashed Potatoes

Lighten up the usual side of mashed potatoes by adding leftover pumpkin to it!
This Pumpkin-Potato Mash Is Better Than Regular Mashed PotatoesBlaine Moats

While mashed potatoes are a staple side dish, especially around Thanksgiving, between the butter and the cream, it’s a side dish that can certainly pack in the calories. But if you’re still craving a mash for your table that isn’t made of sweet potato, this savory pumpkin-potato mash is the perfect alternative!

This pumpkin-potato mash is one of the many creative recipes you can make with leftover canned pumpkin. It’s safe to say that canned pumpkin is popularly used to make pumpkin pie, or even pumpkin cheesecake, but it doesn’t have to be the only pumpkin recipe you make with it! Pancakes, chili, even pad thai, are all delicious dishes you can make using that leftover can in the fridge.

Pumpkin helps to protect skin

Did you know that pumpkin can help protect your skin from the sun’s UV rays? It’s true! Pumpkin contains beta-carotene, which is a carotenoid that your body converts into vitamin A. Because vitamin A encourages healthy skin production, eating pumpkin can actually help with this whole process. This sounds like an even better excuse to be making this pumpkin-potato mash for Thanksgiving this year!

Save those pumpkin seeds

Pumpkin seeds are actually full of protein, and are one of the foods to help dry winter skin! You can save and roast the pumpkin seeds for an easy snack, and even add different flavorings to them for an even tastier afternoon pick-me-up.

Nutrition: 156 calories, 6 g fat (1 g saturated), 208 mg sodium, 2 g fiber, 3 g sugar, 3 g protein

Makes 6 servings

Ingredients

2 lb. russet potatoes, peeled and cut into 2-inch pieces
6 cloves garlic, peeled
3/4 cup canned pumpkin
1/4 cup light sour cream
1/2 tsp salt
1/4 tsp black pepper
extra-virgin olive oil
chopped fresh chives

How to Make It

  1. In a 3- to 4-qt. saucepan, cook potatoes and garlic, covered, in enough boiling lightly salted water to cover.
  2. Cook for 20 to 25 minutes, or until tender; drain. Return potatoes to hot pan.
  3. Add pumpkin; mash until light and fluffy. Stir in sour cream, salt, and pepper. Drizzle individual servings with olive oil, and sprinkle with chives.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.

Get the Fall Issue

Featuring delicious weight loss recipes, quick and easy sheet pan suppers, slow cooker tips and much more!

Filed Under