Special equipment: potato ricer (optional), piping bag with large star tip (or use a zip-top bag with one corner cut off), pastry brush
- 2 Pounds Idaho® Russet potatoes
- 1 and 1/2 teaspoons salt, divided
- 1 15-ounce can pure pumpkin puree (NOT pumpkin pie filling)
- 6 Tablespoons butter, melted, divided
- 1/3 Cup heavy cream
- 1 egg plus 2 egg yolks
- 1 Teaspoon smoked paprika
- Freshly ground pepper to taste
Line a baking sheet with parchment paper or foil, then spray lightly with nonstick cooking spray.
Preheat the oven to 425° F.
Wash and peel the Idaho® Russet potatoes, then cut into 2-inch chunks.
Place the potato chunks into a medium-sized pot and cover with water by 1 inch.
Add 1 teaspoon salt to the water.
Bring the pot to a boil, turn down the heat, and simmer 20-25 minutes, or until the potato chunks are tender when pierced with a small knife or the tines of a fork.
Drain the cooked potatoes in a colander, then return them to the hot pot.
Shake gently for a minute or two; you will see steam rising as the potatoes dry out.
While the potatoes are cooking, into a large bowl add the pumpkin puree, 4 tablespoons of the melted butter, heavy cream, egg, egg yolks, and smoked paprika.
Whisk thoroughly, until the mixture is slightly puffy and aerated.
For the lightest texture, use a potato ricer.
Hold the ricer over the bowl of pumpkin mixture and press the cooked potatoes into the bowl.
This eliminates all lumps, making it easier to pipe the swirls onto the baking sheet.
(Alternatively, mash the potatoes thoroughly in the pot with a potato masher, then add the mashed potatoes to the pumpkin mixture.)
Blend thoroughly with a large spoon until the mixture is uniform.
Add the remaining 1/2 teaspoon salt and freshly ground pepper to taste.
Spoon the potato-pumpkin mixture into a piping bag fitted with a large star tip.
Pipe swirls of the potato-pumpkin mixture onto the prepared baking sheet.
You can place them fairly close together, as they will not spread during baking.
You should get about two dozen swirls.
Using a pastry brush, gently dab the potato-pumpkin swirls with the remaining 2 tablespoons melted butter.
Be careful not to flatten the piped ridges too much.
Bake the potato-pumpkin swirls about 25 minutes, until they are hot and the ridges are starting to crisp.
Serve immediately, allowing two swirls per person.