Mashed Potatoes With Pumpkin And Greens Recipes

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PUMPKIN MASHED POTATOES

This is what I do with leftover pumpkin after making pumpkin muffins. It's a yummy and healthy twist for your potatoes. Freeze what you do not eat.

Provided by JJsMa

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 6

Number Of Ingredients 6



Pumpkin Mashed Potatoes image

Steps:

  • Cut potatoes into big chunks, leaving skins on.
  • Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
  • Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 37.7 g, Fat 7.8 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 583.2 mg, Sugar 2.6 g

2 ½ pounds russet potatoes, scrubbed
¼ cup margarine (such as Country Crock®)
1 cup canned pumpkin
1 teaspoon salt
½ teaspoon pumpkin pie spice
½ teaspoon dried basil

POTATO PUMPKIN MASH

No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. - Michelle Medley, Dallas, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 7



Potato Pumpkin Mash image

Steps:

  • Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until tender., Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until tender., Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butter and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm., Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.

Nutrition Facts : Fat 13 g fat (8 g saturated fat), Cholesterol 31 mg cholesterol, Sodium 384 mg sodium, Carbohydrate 23 g carbohydrate, Fiber 2 g fiber, Protein 3 g protein.

8 cups cubed peeled pie pumpkin (about 2 pounds)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 pounds)
1/2 to 3/4 cup 2% milk, divided
8 tablespoons butter, softened, divided
1 teaspoon salt, divided
1 tablespoon olive oil
1/4 teaspoon coarsely ground pepper

MASHED POTATOES WITH PUMPKIN AND GREENS

For a slightly different take on the usual potatoes, pumpkin and braised Swiss chard are mashed along with the spuds for a dish still wholly suited to the holiday table.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h20m

Number Of Ingredients 10



Mashed Potatoes with Pumpkin and Greens image

Steps:

  • Cover potatoes and garlic with 2 inches water in a large pot. Bring to a boil; season with salt. Reduce heat to medium and simmer 5 minutes. Add pumpkin and simmer until just tender, about 15 minutes. Remove garlic; drain.
  • Add butter and oil to pot and heat until butter melts. Add onion and chard stems; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chard leaves, milk, and nutmeg; season with salt and pepper. Simmer, partly covered, just until chard is tender, about 3 minutes.
  • Remove from heat and stir in potatoes and pumpkin, smashing lightly with the back of a spoon but leaving some larger pieces. Season with salt and pepper; serve.

2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces (5 cups)
1 head garlic, halved lengthwise
Coarse salt and freshly ground pepper
3 pounds pumpkin or orange-fleshed squash, such as calabaza, peeled and cut into 2-inch pieces (8 cups)
1/2 stick unsalted butter
1/4 cup extra-virgin olive oil
1 medium yellow onion, coarsely chopped (2 cups)
2 bunches rainbow Swiss chard (1 1/2 pounds total), leaves and stems separated, leaves cut into 2-inch pieces
1/2 cup whole milk
Pinch of freshly grated nutmeg

MASHED PUMPKIN POTATOES

This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste.

Provided by justcallmetoni

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Mashed Pumpkin Potatoes image

Steps:

  • In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 6-10 minutes.
  • While potato/pumpkins are cooking. Sauté onions and Canadian bacon in a non-stick pan prepared with a bit of cooking spray about 3-4 minutes. Onions should should be tender and golden. If the pan gets dry while cooking, sprinkle a bit of water into the pan.
  • Drain potatoes and pumpkin and return to pan. Lower heat to the lowest flame possible. Mash by with a potato masher, mixer or immersion blender. Add milk and butter to thin a bit and make mash creamier.
  • Mix in the onions & bacon.
  • Serve.

Nutrition Facts : Calories 106.9, Fat 1.1, SaturatedFat 0.4, Cholesterol 7.5, Sodium 215.6, Carbohydrate 19.3, Fiber 2.2, Sugar 2.9, Protein 5.8

2 cups potatoes, cut into 1 inch cubes
2 cups pumpkin, cut into 1 inch cubes
1/2 medium onion, small dice
2 slices Canadian bacon, small dice
cooking spray
2 -4 tablespoons evaporated skim milk
1 -2 tablespoon butter (optional)

MASHED POTATOES WITH GREENS

Categories     Milk/Cream     Onion     Potato     Side     Thanksgiving     Ham     Kale     Fall     Mustard Greens     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8



Mashed Potatoes with Greens image

Steps:

  • Combine ham hock and 4 cups cold water in large saucepan; bring to boil. Reduce heat to medium-low, cover and simmer until ham is tender, about 45 minutes. Transfer hock to plate; cool. Remove meat from bone; chop meat.
  • If necessary, boil ham broth until reduced to 3 cups. Add kale stems. Cover and simmer over medium heat 10 minutes. Add kale leaves. Cover and simmer 5 minutes. Add mustard greens; cover and simmer until all greens are tender, occasionally submerging greens in broth, about 20 minutes. Uncover; simmer until broth is reduced almost to glaze, about 10 minutes longer. Season with salt and pepper.
  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain potatoes, reserving 1/4 cup cooking liquid. Return potatoes and reserved 1/4 cup cooking liquid to pot. Add butter and 3/4 cup whole milk. Mash potatoes until almost smooth, adding more milk if dry. Season potatoes to taste with salt and pepper.
  • Spoon potatoes into large bowl. Make well in center of potatoes; spoon greens into well. Sprinkle with chopped ham and green onions and serve.

1 9- to 10-ounce smoked ham hock
4 cups cold water
3/4 pound kale, stems removed and reserved, leaves coarsely chopped
1/4 pound mustard greens, stems discarded, leaves coarsely chopped
3 pounds russet potatoes, peeled, quartered
1/2 cup (1 stick) butter
1 cup (about) whole milk
4 green onions, chopped

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