Pumpkin Potato Puree

Ingredients for Pumpkin Potato Puree

• 675g large boiling potatoes

• 1/2 stick unsalted butter, cut into pieces

• 240ml canned pure pumpkin

• 180ml whole milk, warmed

• 110g Italian Fontina cheese, diced (about 150g )

• 1 1/2 teaspoons finely chopped sage

• 1 tablespoon cider vinegar

• 1/4 teaspoons grated nutmeg

Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoons 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 teaspoons each of salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.