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Who says pumpkin is just for dessert? You are going to love the savory flavors in our Pumpkin Mashed Potatoes!
We’re totally embracing the fact that it’s pumpkin season – and I love it! And while we have plans to make some of our favorite pumpkin desserts in the next few months, don’t forget that savory pumpkin dishes are delicious too!
These easy Pumpkin Mashed Potatoes are loaded with delicious fall flavors – earthy, coarsely-mashed potatoes, creamy pumpkin puree (you can use canned or our homemade slow cooker pumpkin puree), fresh herbs, and maple syrup – all together make this one very memorable and delicious side dish.
How do you make Pumpkin Mashed Potatoes?
We started out by frying up some prosciutto. Once it was crisp, we chopped it into small pieces and saved it to use as a garnish over the finished pumpkin mashed potatoes.
We saved the rendered fat from the prosciutto, and used it to sauté onions and garlic until soft and translucent. Then – to the same skillet – we added fresh sage, diced potatoes, salt and pepper, and water, and simmered the mixture (cover on) until the potatoes were tender and cooked through.
Next – we mashed the potatoes right in the pan with a potato masher. (Use a silicone potato masher to avoid scratching your pan.) We chose to coarsely mash the potatoes in our recipe today – keeping the skins on and leaving chunks of soft potatoes in the mash for a more rustic dish. (But, if you prefer, you can peel the potatoes and mash to a smoother consistency. See our *Notes below in the recipe.)
Then we added the pumpkin puree, butter, maple syrup and your choice of dairy (milk, cream, sour cream – whatever you have on hand) to the potato mixture, and gently stirred to combine while heating through.
Season to taste, then serve your Pumpkin Mashed Potatoes with that crispy, fried prosciutto on top!
What kind of potatoes should I use to make Pumpkin Mashed Potatoes?
We used a mix of yellow and red creamer potatoes in our recipe today, but you can also use larger, new potatoes or fingerlings if you prefer. With all of these varietals, cook the potatoes with the skin on – then coarsely mash – leaving a more smashed potato consistency.
If you want a smoother, creamier Pumpkin Mashed Potatoes finished dish, then choose Russet or Yukon Golds – peeling and dicing the potatoes before cooking. Either of these varieties of potatoes can be mashed to a smoother consistency.
What do I serve with Pumpkin Mashed Potatoes?
This delicious side dish would be a great addition to your Thanksgiving menu.
It would also be wonderful served alongside an oven roasted chicken, roast beef, sirloin or rib-eye steak, or pork tenderloin.
You may enjoy these other Mashed Potato recipes:
- Loaded Mashed Potato Casserole
- Garlic Mashed Potatoes
- Mashed Sweet Potatoes with Kale and Boursin Cheese
- Perfect Mashed Potatoes
- Roasted Mashed Sweet Potatoes
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Pumpkin Mashed Potatoes
Ingredients
3 tablespoons extra virgin olive oil
1/4 pound prosciutto, diced into one-inch pieces
1 cup onions, diced
2 tablespoons fresh garlic, minced
3 tablespoons fresh sage, chopped
2 1/2 pounds skin-on yellow or red or mixed potatoes, diced 1/2 inch or creamer potatoes cut in half *See Notes below
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup water
1 15–ounce can pumpkin puree (not pumpkin pie filling) – or make use of about 1 1/2 cups of our homemade pumpkin puree
4 tablespoons butter
3 tablespoons maple syrup
2 tablespoons any dairy such as milk, cream, sour cream, etc. (whatever you have on hand)
Instructions
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.
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Notes
*If you want a smoother, creamier Pumpkin Mashed Potatoes finished dish, then choose Russet or Yukon Golds – peeling and dicing the potatoes before cooking. Either of these varieties of potatoes can be mashed to a smoother consistency.
Looks awesome to me! Can’t wait to try it!
Hope you love it Giuliana!
Sorry but this totally sounds disgusting to me
Sorry Larry! Was it really necessary to write to us to tell us that? If you actually tried the recipe and had constructive criticism about it – that would be cool, but your comment is just mean.