Taste of Home Pumpkin Mini Binder by Taste of Home

Author:Taste of Home
Language: eng
Format: epub
Publisher: Reader's Digest/Taste of Home

1 SERVING: 345 cal., 9g fat (4g sat. fat), 62mg chol., 718mg sod., 42g carb. (17g sugars, 4g fiber), 25g pro. DIABETIC EXCHANGES: 3 lean meat, 2 1/2 starch, 1 fat.

POTATO PUMPKIN MASH

I swirl fresh pumpkin into potatoes for a little extra holiday color. No more plain white potatoes for us! If you’d like, you can substitute butternut squash for the pumpkin.

—MICHELLE MEDLEY, DALLAS, TX

* * *

PREP: 20 MIN. • COOK: 25 MIN. • MAKES: 8 SERVINGS

8 cups cubed peeled pie pumpkin (about 2 lbs.)

8 medium Yukon Gold potatoes, peeled and cubed (about 2 lbs.)

1/2 to 3/4 cup 2% milk, divided

8 Tbsp. butter, softened, divided

1 tsp. salt, divided

1 Tbsp. olive oil

1/4 tsp. coarsely ground pepper

1. Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until tender.

2. Meanwhile, place the potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until tender.

3. Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 Tbsp. butter and 1/2 tsp. salt. Add more milk if necessary to reach the desired consistency. Transfer to a serving bowl; keep warm.

4. Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.

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