Pumpkin Mashed Potatoes
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Description
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.
Ingredients
- 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
Directions
- 1. Cut potatoes into big chunks, leaving skins on.
- 2. Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
- 3. 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.
- 4. Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.
Nutrition Facts
serving: 6 servings
calories: 230.7 kcal
carbohydrates: 37.7 g
protein: 4.6 g
saturated fat: 1.4 g
sodium: 583.2 mg
fiber: 3.7 g
sugar: 2.6 g