John Myers
Pumpkin and Potato Puree
The perfect pumpkin and potato puree recipe with a picture and simple step-by-step instructions.
- 1 piece Nutmeg pumpkin approx. 450 g / cleaned approx. 400 g
- 300 g Potatoes
- 1 tsp Salt
- 1 tsp Turmeric
- 2 tbsp Butter
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 1 big pinch Nutmeg
Preparation:
- Peel and dice the nutmeg squash. Peel, wash and dice the potatoes. Boil the potato cubes with the nutmeg squash cubes in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (2 tbsp), cooking cream (2 tbsp), coarse sea salt from the mill (2 big pinches) and nutmeg (1 big pinch) and work very, very finely with the potato masher. The muscat squash and potato puree is a delicious side dish as well as for meat, fish and egg dishes.
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