Creamed pumpkin potatoes from Cooking Light Five Star Recipes: The Best of 10 Years by Cooking Light Magazine

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Notes about this recipe

  • chawkins on December 25, 2025

    I made half of the recipe. Used red bliss potatoes because that is what I had on hand, the recipe said to use cooked pumpkin but it did not tell you how to cook the pumpkin but it tole you to boil the diced potatoes, so instead of boiling, I steamed the potatoes and the peeled and diced pumpkins together and they did both get cook at the same time and instead of whipping them I just mashed them with a masher and I forgot to add the yogurt which I was going to use instead of the sour cream, but the mash turned out lovely anyway, the pumpkin added a touch of sweetness, making the plain old mashed potato more interesting.

  • LifeofPie on January 14, 2023

    I really used this recipe as a guide. I had a pumpkin and some potatoes, so I just baked the pumpkin, followed the potato recipe and then mashed them all together with two big handfuls of shredded Tillamook cheese instead of 1/4 cup and two big spoonfuls of whole fat greek yogurt instead of sour cream. Added the salt and pepper and boom, done. I froze it in individual silicone 1 cup molds for a quick mashed potato side whenever needed. This is somewhat healthier than just simple mashed potatoes I suppose and very good.

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