Boil the potatoes in the skin until soft, peel them.

Cut the Hokkaido, garlic and onion into small cubes and sweat everything in a little butter, add salt, pepper, add a little water and simmer over low heat until soft.

Press the potatoes and pumpkin into one of the pots with a potato press, lengthen to the desired consistency with milk or water, season with a little nutmeg and melt a bit of butter (a little more generously than too little). Finished!

It's a nice thing with a mixed salad, but breaded vegetables and much more go well with it. m. ...

Read more / further processing in the recipe: Crispy turrets with pumpkin puree and broccoli on pumpkin sauce