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Pumpkin and Carrot Mashed Potatoes – Delicious Side Dish

5 from 6 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 85 kcal


  • 1 Hokkaido ... or a half ... mine was small
  • 6 Carrots
  • 10 Potatoes
  • 1 Onion
  • 50 g Butter
  • 0,5 L Vegetable broth
  • 0,125 L Hot milk
  • Salt and pepper
  • Chopped parsley


  • Peel the carrots, onions and potatoes and roughly dice, divide the pumpkin, peel the seeds and dice the pumpkin flesh. Now cook all the vegetables in the vegetable stock until soft.
  • During this time, make the meatballs and the tomato sauce. Heat the milk in the microwave. Drain the soft vegetables and coarsely mash in the milk and butter, season with salt and pepper and serve with the meatballs and tomato sauce. Finally, sprinkle everything with finely chopped parsley. If you want, you can still add the puree to fresh Sprinkle with grated Parmesan .... my friend's daughter eats it like I tasted it and it doesn't taste bad.


Serving: 100gCalories: 85kcalCarbohydrates: 0.4gProtein: 0.2gFat: 9.2g
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Written by John Myers

Professional Chef with 25 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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