Buttery Pumpkin Mashed Potatoes Recipe 55

MASHED PUMPKIN

Steps:

• If using the oven for cooking the pumpkin, preheat it to 425°F, set an oven rack to the lowest position, and line a rimmed baking sheet with parchment paper.
• Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on each side to slightly soften.
• Using a very sharp chef's knife and a back-and-forth sawing motion, cut a thin slice off the stem end. Place the pumpkin on this newly formed flat area and, again using a back-and-forth sawing motion, cut it in half.
• Use a large metal spoon to scoop out the seeds and the pulp, saving the seeds and washing them to make roasted pumpkin seeds if you wish.

PUMPKIN MASHED POTATOES RECIPE

Steps:

• Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) - a big, rolling boil will make your potatoes mushy. Drain water.
• Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed. Drizzle with a bit more maple syrup just before serving.

PUMPKIN MASHED POTATOES

Steps:

• 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.

BUTTERY PUMPKIN MASHED POTATOES RECIPE - (5/5)

Steps:

• In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well. In the same saucepan, melt the butter in the milk over moderate heat, then add the pumpkin puree. Press the potatoes through a ricer into a bowl and mix in the pumpkin mixture. Season with salt and pepper and serve.

CREAMY MASHED POTATO

Steps:

• Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
• Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
• Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
• Add Flavourings then mash well, using milk to make it looser if desired.
• DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
• Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!