Pumpkin Sage Mashed Potatoes Recipe For National Pumpkin Day - The Nibble Webzine Of Food Adventures Pumpkin Sage Mashed Potatoes Recipe For National Pumpkin Day
 
 
 
 
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Pumpkin Sage Mashed Potatoes Recipe For National Pumpkin Day

A bowl of Pumpkin Sage Mashed Potatoes
[1] Mashed potatoes x pumpkin puree (photo © Potato Goodness).

Canned Pumpkin Puree Can & Bowl
[2] Pumpkin puree (photo © Jessica Gavin | Libby’s).

A Bunch Of Fresh Sage
[3] Fresh sage, fragrant and herbal, with a flavor that is earthy and slightly peppery, with hints of mint, eucalyptus, and lemon (photo © Good Eggs).

A heaping spoonful of ground cinnamon.
[4] A bit of cinnamon gives a fall touch to the recipe (photo © Savory Spice | Facebook).

 

We enjoyed this fusion food recipe from Valentina Wein of Cooking On The Weekends. It’s perfect for National Pumpkin Day, October 26th.

> The history of pumpkins.

> The history of potatoes.

> Here’s another pumpkin-potato recipe: Pumpkin Cheddar Mashed Potatoes.

> More mashed potato recipes.

> National Potato Day is August 19th.
 
 
RECIPE: PUMPKIN SAGE MASHED POTATOES
 
Ingredients For 8 Servings

  • 2½ pounds Idaho® Russet potatoes, washed and peeled
  • ¼ cup plus 2 tablespoons butter
  • 1 cup onion, finely diced
  • ¼ cup fresh sage leaves, finely chopped
  • ¼ cup half and half
  • 1¼ cup pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1½ teaspoons sea salt
  • Freshly ground black pepper, to taste
  •  
    Preparation

    1. COOK the potatoes. Fill a large pot about halfway with water. Cut the peeled potatoes into sixths, adding them directly to the water as you go. (If the water isn’t completely covering the potatoes, add more until it covers by at least one inch.)

    2. COVER the pot and bring to a boil. Keeping the lid on, turn the heat to low and gently simmer the potatoes until they’re tender—when you can easily pierce them with a fork—about 20 minutes. While the potatoes are cooking…

    3. ADD the butter to a large sauté pan and place it over low heat. Add the onions once the butter has melted and cook until they’re soft about 5 minutes. Stir in the sage and cook until it’s aromatic about 30 seconds. Turn off the heat and set aside.

    4. WHISK the half and half in a medium-sized mixing bowl with the pumpkin, cinnamon, salt, and a few turns of pepper. Add the onion mixture and stir to blend. Set aside.

    5. DRAIN the potatoes and place them in a large mixing bowl. Mash them with a large fork or a potato masher, leaving a few chunks here and there for texture.

    6. FOLD in the pumpkin mixture until it’s evenly blended. Serve warm or hot.
     
     
    MORE PUMPKIN RECIPES

    Savory Recipes

  • Chicken & Pumpkin Tacos
  • Pumpkin Pasta Sauce
  •  
    Sweet Recipes

  • Cinnamon Swirl Pumpkin Spice Coffee Cake
  • Frozen Pumpkin Tiramisu
  • Ginger Pumpkin Pie With Pumpkin Seed Crust
  • Mocha Pumpkin Cheesecake Perfectly Pumpkin Cheesecake With A Mocha Glaze
  • No Bake Pumpkin Cheesecake (photo #2)
  • Pumpkin Cheesecake Brownies
  • Pumpkin Cheesecake Ice Cream
  • Pumpkin Cheesecake Pie (photo #3)
  • Pumpkin Cheesecake With A Gingersnap & Nut Crust
  • Pumpkin Cheesecake With A Pecan Crust (Chef Terrance Brennan)
  • Pumpkin Cupcakes With Pumpkin Cheesecake Frosting
  • Pumpkin Mousse Cheesecake With A Gingersnap Crust
  •  
    Plus:

  • Cranberry Cheesecake
  • Pumpkin Cream Cheese Danish
  • Sweet Potato Cheesecake
  •  

     
     

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