Best 2 Pumpkin Potato Puree Recipes

Pumpkin potato puree is a delicious and versatile side dish that can be enjoyed with a variety of meals. Made with a combination of roasted pumpkin, potatoes, and creamy ingredients like milk or cream cheese, this puree offers a smooth and velvety texture with a vibrant orange color. Whether you're looking for a comforting addition to your holiday dinner or a flavorful side dish for your weeknight meals, pumpkin potato puree is sure to be a hit.

Here are our top 2 tried and tested recipes!

PUMPKIN POTATO PUREE

Pumpkin Potato Puree image

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.

Provided by Paul Grimes

Categories Milk/Cream Potato Side Thanksgiving Quick & Easy Pumpkin Fall Sage Christmas Eve Fontina Nutmeg Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.

SWEET POTATO, PUMPKIN AND APPLE PUREE

Sweet Potato, Pumpkin and Apple Puree image

This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.

Provided by Martha Rose Shulman

Categories easy, quick, side dish

Time 1h30m

Yield Makes six to eight servings

Number Of Ingredients 9

Ingredients

1 pound sweet potatoes, scrubbed
1 pound pumpkin, seeds removed
2 tart apples, such as Granny Smith or Braeburn
2 tablespoons lime juice
5 tablespoons plain Greek-style yogurt
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup
Pinch of salt
Pinch of freshly grated nutmeg

Steps:

Preheat the oven to 400 degrees. Scrub sweet potatoes, and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil, lightly oil the foil, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it's fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin. Peel and core the apples, and scrape off any apple flesh that adheres to the skin. Chop everything coarsely, and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients, and blend well. Transfer to a lightly buttered 2-quart baking dish.
Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

You can use any type of squash or pumpkin for this dish, but butternut squash and pumpkin are two popular choices.
If you don't have vegetable broth, you can use water instead. However, vegetable broth will add more flavor to the dish.
You can use either white or sweet potatoes for this dish. If you use sweet potatoes, the puree will have a slightly sweeter flavor.
If you don't have a potato ricer, you can mash the potatoes and squash with a fork or potato masher. However, a potato ricer will give you a smoother puree.
Season the puree to taste with salt, pepper, and nutmeg. You can also add other spices, such as cinnamon or ginger, to taste.
Serve the pumpkin potato puree immediately, or store it in the refrigerator for up to 3 days. You can also freeze the puree for up to 3 months.

Conclusion:

Pumpkin potato puree is a delicious and versatile dish that can be served as a side dish or main course. It's a great way to use up leftover pumpkin or squash, and it's also a healthy and affordable meal. With its creamy texture and sweet flavor, pumpkin potato puree is sure to be a hit with everyone at the table.