Prep 20 mins
Cook 10 mins
This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste.
- 2 cups potatoes, cut into 1 inch cubes
- 2 cups pumpkin, cut into 1 inch cubes
- 1⁄2 medium onion, small dice
- 2 slices Canadian bacon, small dice
- cooking spray
- 2 -4 tablespoons evaporated skim milk
- 1 -2 tablespoon butter (optional)
- In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 6-10 minutes.
- While potato/pumpkins are cooking. Sauté onions and Canadian bacon in a non-stick pan prepared with a bit of cooking spray about 3-4 minutes. Onions should should be tender and golden. If the pan gets dry while cooking, sprinkle a bit of water into the pan.
- Drain potatoes and pumpkin and return to pan. Lower heat to the lowest flame possible. Mash by with a potato masher, mixer or immersion blender. Add milk and butter to thin a bit and make mash creamier.
- Mix in the onions & bacon.
i really wasn't a fan of this combination - maybe would like the pumpkin better mixed with sweet potatoes.
We loved these mashed potatoes with an pumpkin twist! I used regular low sodium bacon and vadalia onion puree. Yummy is the best description! Thanks for posting Toni!
Love it - we had a pumpkin left over from Halloween - that my husband painted rather than carve so I made this today - the family loves it!