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Pumpkin Mashed Potatoes

Every holiday there seems to be a little of every ingredient or side dish leftover. Last Thanksgiving, I created this recipe by adding some pumpkin to the mashed potatoes—it tasted great! Sweet potatoes would work well too, but we'd eaten all of them! —Pamela Shank, Parkersburg, West Virginia
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    10 servings


  • 12 medium Yukon Gold potatoes, peeled and cubed (about 4 pounds)
  • 1 can (15 ounces) pumpkin
  • 1/2 cup half-and-half cream
  • 1/2 cup butter, cubed
  • 2 tablespoons honey
  • 1-3/4 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 teaspoon ground cinnamon


  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 10-15 minutes. Drain; return to pan and stir over low heat 1 minute to dry. Mash potatoes, gradually adding remaining ingredients, until light and fluffy.
Nutrition Facts
3/4 cup: 380 calories, 11g fat (7g saturated fat), 30mg cholesterol, 508mg sodium, 66g carbohydrate (10g sugars, 5g fiber), 6g protein.

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