Recipe of Daal Mash

Pumpkin Mashed Potatoes

Heat butter and oil, fry sliced onion till light golden, add crushed garlic, fry till light golden.

Recipe Summary Pumpkin Mashed Potatoes

This is what I do with leftover pumpkin after making pumpkin muffins. It's a yummy and healthy twist for your potatoes. Freeze what you do not eat.

Ingredients | Daal Mash

2 ½ pounds russet potatoes, scrubbed

¼ cup margarine (such as Country Crock®)

1 cup canned pumpkin

1 teaspoon salt

½ teaspoon pumpkin pie spice

½ teaspoon dried basil

Directions

Cut potatoes into big chunks, leaving skins on.

Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.

Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

Info | Daal Mash

prep: 15 mins cook: 20 mins additional: 5 mins total: 40 mins Servings: 6 Yield: 6 servings

TAG : Pumpkin Mashed Potatoes

Side Dish, Potato Side Dish Recipes, Mashed Potato Recipes,

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