Prep 15 mins
Cook 1 hr
How can you go wrong with all the favorites of the holidays? Here you have a wonderful combination of mashed potatoes and pumpkin, and to make it all the better, just add cheese. This was in a cooking club of america magazine. Check out my holiday menu to see some great things to pair this side dish with.
- 1360.77 g russet potatoes (3-4 large, peeled, cut into 1 1/2 inch pieces)
- 1 large garlic clove
- 177.44 ml mascarpone cheese (can substitute cream cheese)
- 118.29 ml half-and-half (warm)
- 29.58 ml butter
- 314.66 ml canned pumpkin
- 1.23 ml coarse salt
- 1.23 ml pepper
- 236.59 ml shredded gruyere cheese (swiss cheese)
- Heat oven to 375. Spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.
- Mash potatoes until smooth. Stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. Cover and refrigerate.).
- Bake 30-35 minutes or until hot and cheese is lightly browned.
Good, but didn't have the flavor I expected. I think the pumpkin flavor needs to be "picked up" more by some herbs/spices. I did add extra garlic and used the mascarpone cheese. Next time I would also add some thyme and crushed rosemary. I think that would help a lot. Thanx for sharing!