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Mashed potatoes and pumpkin

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Ingredients for 2 servings:

  • 300 g potatoes
  • 250 g Hokkaido pumpkin(s)
  • 25 g herb butter
  • 20 g double cream cheese
  • salt and pepper
  • nutmeg
  • e.g. vegetable broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

fine side dish to meat, vegetables

Halve the Hokkaido pumpkin with a knife and scoop out the seeds with a spoon. Peel (I always do this with puree) and dice the required amount. Peel the potatoes and cut them into cubes only half the size of the pumpkin cubes. Add the cubes to a pot with vegetable stock and cook for about 15 minutes. Drain the diced vegetables, return them to the pot, add the herb butter, and mash everything with a potato masher. Stir in the cream cheese and season the puree with salt, pepper, and nutmeg. You can also sprinkle the puree with finely chopped chives or parsley before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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