Pumpkin Potato Puree: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

Active time:15 min
Start to finish:30 min

November 2008

This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors. But, surprisingly, it’s the cider vinegar that really makes this dish sing—just a tablespoon of this stealth ingredient adds a roundness that ties the whole dish together. We love it with pork chops or turkey cutlets.

1 1/2 lb large boiling potatoes
1/2 stick unsalted butter, cut into pieces
1 cup canned pure pumpkin
3/4 cup whole milk, warmed
1/4 lb Italian Fontina cheese, diced (about 1 cup)
1 1/2 teaspoon finely chopped sage
1 tablespoon cider vinegar
1/4 teaspoon grated nutmeg

Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoon salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes.
Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar, nutmeg, and 1/4 teaspoon each of salt and pepper.

Recipe by Paul Grimes

Photograph by Romulo Yanes