Potato-pumpkin puree

Ingredients for 4 servings:

• 500 g potato(s), floury
• 400 g floury pumpkin(s), peeled and pitted
• 1 tbsp olive oil
• 1 tbsp butter, in flakes
• 2 tbsp parsley, finely chopped
• 1 pinch of nutmeg
• 2 pinch(s) paprika powder, rose hot
• some salt
• some pepper, black
• 2 dl cream, approx. (full cream)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mashed potatoes with pumpkin a different side dish

Wash, peel, and dice the potatoes as you would for boiled potatoes. Add the diced potatoes to a pan of salted water and cook until tender. While the potatoes are cooking, grate the pumpkin. Heat a pan with olive oil and sauté the pumpkin. Season with spices and parsley, add the cream, and simmer over low heat until the pumpkin is soft and cooked through. Drain the pan with the potatoes (place the lid on the pan and leave just a crack open to drain the water), add the butter flakes, and mash the potatoes with a blender. Add the pumpkin sauce and mix well until you have a nice purée, adding a little more cream if needed. The mixture should still be firm enough to pipe onto a plate using a piping bag.