With cooler nights upon us, Fall is definitely here with many more months to come. As farmer's markets and grocery stores stock up with seasonal produce, comfort foods tend to be on the mind. Allen Dikker, the owner and creator of the all-potato concept restaurant, Potatopia, is well versed in comfort foods, and has created an easy Fall Pumpkin Mashed Potatoes Recipe for all of us to enjoy during the Fall harvest season.
Courtesy - Allen Dikker of Potatopia's Better-for-You
Prep Time: 15 mins
1 pound medium baking potatoes, peeled and quartered
2 cloves garlic, peeled
1 cup canned pumpkin
2 tablespoons reduced-fat cream cheese
1 tablespoon butter or tub-style vegetable oil spread
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup fat-free milk
1. In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, 1/4 teaspoon salt, cinnamon, nutmeg and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.
2. If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves. Makes 4 servings (3/4 cup each)