Recipe: Pumpkin Mashed Potatoes


  • Six petite pumpkins, each about three to four inches in diameter
  • Four russet or Yukon gold potatoes
  • 1 cup milk
  • 2 tablespoons butter
  • Pinch of salt Pinch of pepper
  • Pinch of ground nutmeg
  • Ground ginger to taste
  • Parmesan cheese and parsley to garnish


  1. Preheat oven to 325-degrees. Cut top off each pumpkin and roast, flesh side down, in preheated oven 15 to 25 minutes, until tender but not mushy. Separate an d remove flesh and seeds from pumpkins.
  2. Add pumpkin flesh to cooked potatoes. Slowly add milk with butter to the potato and pumpkin mixture and mix gently t ogether with food processor on slow speed. Alternatively, you can use a hand mixer. Season to taste with salt, pepper, nutmeg a nd ginger.
  3. Using star tip on decorating bag, pipe mashed potatoes into pumpkins. Sprinkle Parmesan over each pumpkin and broil until golden brown. Garnish with parsley.

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)