4 unpeeled Yukon gold potatoes, scrubbed and cut into eighths
1 pound fresh uncooked pumpkin, seeds and fibers removed, peeled, cut into 2-inch chunks (2 cups)
1/2 cup heavy cream
1 tablespoon butter
1 teaspoon salt
Place potatoes and pumpkin chunks in a large saucepan covered with salted cold water. Bring to a boil over medium-high heat, cover, reduce heat and cook for 15 to 20 minutes until very tender when pierced with a fork. Drain. Return to the saucepan and mash with potato masher. Add the cream, continue mashing to mix in the cream. Stir in the butter and salt. Serve while hot. Serves: 6.
1 pound fresh uncooked pumpkin, seeds and fibers removed, peeled, cut into 2-inch chunks (2 cups)
1/2 cup heavy cream
1 tablespoon butter
1 teaspoon salt
Place potatoes and pumpkin chunks in a large saucepan covered with salted cold water. Bring to a boil over medium-high heat, cover, reduce heat and cook for 15 to 20 minutes until very tender when pierced with a fork. Drain. Return to the saucepan and mash with potato masher. Add the cream, continue mashing to mix in the cream. Stir in the butter and salt. Serve while hot. Serves: 6.
