Sunshine and Sea Salt » A Healthy Foodie Blog

Cheesy Pumpkin Mashed Potatoes

If you’ve ever had pumpkin mac n cheese and loved it, then you won’t wanna miss this. It has all the creamy-cheesy- carby goodness without the pasta (or gluten if you’re trying to avoid) , and it’s perfect for your holiday table or potluck party. Because what’s a party without mashed potatoes, right?  9DB92797-B645-495C-AAEA-C61837D8230F

This beautiful orange concoction was inspired by a recipe found in Food & Wine magazine, because that’s been my favorite source of upcoming holiday inspiration so far. And I never would have thought to add pumpkin to mashed potatoes on my own. To make it mine, I added sweet potatoes for a bit of sweet, some cream cheese, bacon and Monterrey jack to make it extra creamy and a bit salty to balance all the flavors. Not only was I surprised at how well the pumpkin worked, I was pretty much licking the mixing bowl when everything was said and done. Kid tested too, so that should take care of any reservations you may have about giving this one a go. 

Here’s the recipe. We hope you like it as much as we do. 

  1. 2 large sweet potatoes- peeled and cubed
  2. 6 medium russet potatoes- peeled and cubed
  3. 3/4 can of organic pumpkin puree 
  4. 3/4 C grass fed butter-cubed
  5. 1/2 C organic cream cheese
  6. 1/4 C organic heavy cream
  7. fine sea salt and black pepper to taste
  8. 1 package responsibly raised bacon- baked in the oven @ 400F until crispy . Drained on paper towel lined plate and chopped into pieces. 
  9. 1 block organic monterrey jack cheese-shredded

Place cubed potatoes in large sauce pot and cover with water. Bring to a boil and add a big pinch of salt to the water. Cook until fork tender and drain in large strainer. Add potatoes to a large mixing bowl with whisk attachment. Add pumpkin, butter, cream cheese, cream and salt and pepper to taste ( *note: you may want to add less salt than usual since the bacon is already salty). Mix on low speed, increasing speed as the potatoes break up and become creamy. Add bacon bits and mix for a few more seconds. Scrape sides as needed with rubber spatula. 

Set oven to 400F (or just leave the oven on after making the bacon). Scrape the potatoes into a baking dish and sprinkle with cheese. Bake until cheese is melted and bubbly. Serve. 

Pumpkin Mashed Potatoes
Sweet, creamy and cheesy pumpkin dish you'll want to bring to all your holiday parties.
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Ingredients
  1. 2 Large Sweet Potatoes- peeled and cubed
  2. 6 medium russet potatoes- peeled and cubed
  3. 3/4 can pumpkin puree
  4. 1/2 C cream cheese
  5. 1/4 C heavy cream
  6. salt and pepper to taste
  7. 1 package bacon- baked at 400F until crispy then drained on paper towel lined plate
  8. 1 block monterrey jack cheese- shredded
Instructions
  1. Add peeled and cubed potatoes to large sauce pot and cover with water. Bring to a boil on the stovetop and add a big pinch of salt to the boiling water. Cook until fork tender and strain in large strainer. Add potatoes to a large mixing bowl with whisk attachment. Add pumpkin puree, butter, cream cheese, heavy cream and salt + pepper. Whisk until smooth. Scrape sides as necessary. Add the bacon and whisk again. Using a rubber spatula, scrape potatoes into baking dish and sprinkle cheese on top. Bake at 400F in the oven until cheese is melted and bubbly. Serve right away.
Notes
  1. You may want to go light on the additional salt since the bacon is already salty.
Sunshine and Sea Salt http://sunshineandseasalt.com/
 
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