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Pumpkin Mashed Potatoes
Who says pumpkin is just for dessert? You are going to love the savory flavors in our 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.
Find it online: https://www.afamilyfeast.com/pumpkin-mashed-potatoes/
