There’s something incredibly comforting about a dish that combines the warmth of home with the joy of family gatherings. As a busy mom, I’ve learned that the best meals often come from simple ingredients and a little love. One of my go-to recipes is for Pumpkin Mashed Potatoes, a delightful twist on the classic mashed potatoes. It’s become a favorite in our household, especially during the fall when pumpkins are in season.
I remember the first time I made these for a family dinner. My kids were a bit skeptical at first, but the moment they took their first bite, their eyes lit up! The creamy texture combined with the earthy sweetness of pumpkin won them over completely. Now, it’s a staple for our Thanksgiving table, and it always disappears within minutes!
What I love most about this recipe is how quick and easy it is to prepare. With just a handful of ingredients, you can whip up a dish that feels like a warm hug. Plus, using the Instant Pot cuts down on cooking time, making it perfect for those hectic evenings. Whether you’re serving it alongside a holiday feast or a cozy weeknight dinner, these Pumpkin Mashed Potatoes are sure to impress and satisfy.
So, grab your Yukon gold potatoes and let’s get started on this creamy, flavorful delight that will surely become a favorite in your home, just like it has in ours!
How to Make Pumpkin Mashed Potatoes
Ingredients
- 8 Yukon gold potatoes, cleaned, peeled, and chopped
- 1 1/2 cups vegetable broth
- Splash of milk (adjust to taste)
- 4 tablespoons salted butter
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme
- 1 can (15 oz) pumpkin puree
Directions
Start by adding the chopped potatoes and vegetable broth to your Instant Pot. Make sure to secure the lid and close the pressure valve. Set the pot to Manual mode and cook for 8 minutes. Once the time is up, perform a quick pressure release and carefully remove the lid.
Next, use a masher to blend the potatoes right in the pot. Then, incorporate the milk, butter, salt, pepper, garlic powder, fresh thyme, and pumpkin puree. Stir until all the ingredients are thoroughly mixed and the potatoes are creamy. Serve hot and enjoy the deliciousness!
Storing Suggestion
Leftover Pumpkin Mashed Potatoes can be stored in an airtight container in the refrigerator for up to three days. When ready to reheat, add a splash of milk to restore the creamy texture before warming them up in the microwave or on the stove.
Cooking Tips
For an extra layer of flavor, consider roasting the garlic before adding it to the potatoes. You can also adjust the consistency of the mash by adding more or less milk according to your preference. If you want a hint of sweetness, a touch of maple syrup pairs wonderfully with the pumpkin flavor!
Serving Suggestions
These Pumpkin Mashed Potatoes make a fantastic side dish for roasted turkey, grilled chicken, or even a hearty vegetarian meal. For a festive touch, garnish with a sprinkle of fresh thyme or a drizzle of olive oil. Pair it with a crisp green salad or some cranberry sauce to elevate your meal.
Ingredient Substitutions
If you’re looking to switch things up, you can substitute the Yukon gold potatoes with sweet potatoes for a sweeter flavor profile. For a vegan option, replace the butter with olive oil or a plant-based butter substitute and use almond or oat milk instead of dairy milk.
Seasonal Variations
In the winter months, try incorporating roasted root vegetables like carrots or parsnips for a heartier mash. During the spring, you can add fresh herbs like parsley or chives to brighten up the flavors. Each season brings new opportunities to play with this versatile recipe!
Allergen Information
This recipe contains butter and can be modified for dairy-free diets. To make it dairy-free, simply replace the butter with a vegan alternative and use non-dairy milk. Always check the labels of your vegetable broth to ensure it meets your dietary needs.
FAQ
Can I make Pumpkin Mashed Potatoes ahead of time?
Absolutely! You can prepare them a day in advance. Just store them in the refrigerator and reheat before serving. If they seem too thick, add a little milk while reheating to achieve the desired consistency.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and mash it before mixing it with the potatoes. This will give you a fresher taste, but canned pumpkin is much quicker and easier!
Are these mashed potatoes suitable for freezing?
Yes, you can freeze Pumpkin Mashed Potatoes! Just ensure they are in an airtight container. They can be kept in the freezer for up to three months. Thaw in the fridge overnight before reheating.
How can I make this dish spicier?
If you like a bit of heat, consider adding a pinch of cayenne pepper or some diced jalapeños when mixing in the other ingredients. This will give your mashed potatoes a nice kick!
What can I serve with Pumpkin Mashed Potatoes?
These mashed potatoes pair wonderfully with roasted meats, grilled fish, or even a hearty vegetable stew. They also make a great base for gravy or mushroom sauce!
Can I skip the thyme in this recipe?
Yes, you can omit the thyme if you prefer. However, it adds a lovely aromatic flavor. If you don’t have fresh thyme, try using a teaspoon of dried thyme or other herbs like rosemary or sage.
Pumpkin Mashed Potatoes
Ingredients
- 8 Yukon gold potatoes cleaned, peeled, and chopped
- 1.5 cups vegetable broth
- splash milk adjust to taste
- 4 tablespoons salted butter
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme
- 1 can (15 oz) pumpkin puree
Instructions
- Add the chopped potatoes and vegetable broth to the Instant Pot. Secure the lid and ensure the pressure valve is closed. Set to Manual and cook for 8 minutes. Quickly release the pressure and remove the lid.
- Mash the potatoes right in the pot. Mix in the milk, butter, salt, pepper, garlic powder, fresh thyme, and pumpkin puree. Stir everything together until well combined.
