As the temperature dwindles throughout the fall, farmer’s markets and grocery stores stock up with seasonal produce, and comfort foods are in full focus. Allen Dikker, the owner and creator of the all-potato concept restaurant, Potatopia, is well versed in comfort foods, and has created this pumpkin-potato mashup to make the transition into the season an enjoyable one.
Makes 4 servings (3/4 cup each)
- 1 Pound medium baking potatoes, diced
- 2 Tablespoons minced garlic
- 1 Cup canned pumpkin
- 2 Tablespoons reduced-fat cream cheese
- 1 Tablespoon butter
- 1/4 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 1/8 Teaspoon cinnamon
- 1/8 Teaspoon nutmeg
- 1/4 Cup fat-free milk
- Sage leaves, to garnish
In a covered large saucepan, cook the potatoes and garlic in enough boiling water to cover until the potatoes are tender, 20 to 25 minutes; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in the canned pumpkin, cream cheese, butter, salt, pepper, cinnamon, and nutmeg. Gradually add the milk, beating until light and fluffy. Return to the saucepan to heat through.
If desired, spoon mashed potatoes into miniature pumpkin bowls and garnish with sage leaves.