The pumpkin and potato purée is an easy autumn side dish that everyone will love 😉
It is a variation of the classic mashed potatoes.
It’s a delicious purée that can be enjoyed as is or accompanied by meat, cheese, or cold cuts.
During this period, pumpkin is widely used and my family loves it, and it is often cooked.
I often use it in pasta dishes and soups, as well as in savory pies and meatloaves.
In this version, I also added some potatoes.
Soft and creamy, you’ll enjoy it gladly.
I, as always, used Mantua pumpkin, which is very mealy and not watery, but it has the drawback of having a hard skin, making it difficult to peel. For this, I recommend using a good knife.
So, if you want to try it, here’s my version 🙂
P.S.: Other pumpkin recipes I suggest you try are:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Pumpkin and Potato Purée
- 28.2 oz pumpkin (already cleaned)
- 17.6 oz potatoes
- 1.3 cups milk
- 3 tbsp grated cheese
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Steps for the Pumpkin and Potato Purée
Peel the pumpkin and cut it into pieces.
Peel the potatoes and cook them for 20 – 30 minutes.
Place the pumpkin pieces on a baking sheet covered with parchment paper and bake in a preheated oven at 392°F in static mode for about 30 minutes.
Let cool slightly and blend together with the potatoes.
In a saucepan, heat the milk, pour in the blended pumpkin and potatoes.
Stir with a wooden spoon, after a few minutes add the grated cheese, then the oil, salt, and pepper.
Stir again, turn off and serve immediately.
Enjoy your meal!!!
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