This seasonal approach to mashed potatoes, a Pumpkin Cheddar Mashed Potatoes recipe, is a special delight from the fall harvest through Halloween and Thanksgiving.
Not to mention October 27th, National Potato Day.
The orange color and pumpkin flavor, plus the delicious cheesiness, are a great combination.
The recipe was created by Carla Cardello of Chocolate Moosey for the Idaho Potato Commission. You can find many more inventive potato recipes on their website, IdahoPotato.com.
> The history of Cheddar cheese.
If you’re not a rosemary fan, you can substitute sage or thyme.
Ingredients For 4 Servings
1. BRING a large pot of water to a rolling boil. Once boiling, add the potatoes and garlic cloves. Cook until soft but not overdone, roughly 12-15 minutes. Drain.
2. BEAT in a large mixing bowl the cooked potatoes and garlic until mashed and smooth (do not overbeat—you’ll get sticky, not fluffy, mashed potatoes). You can also mash them by hand with a potato masher.
3. BEAT in the butter and salt until completely incorporated. Then slowly beat in the milk. Finally…
4. BEAT in the pumpkin, cheese, and rosemary.
5. TOP with pats of butter and serve.
Here’s the 411 from the Idaho Potato Commission’s Dr. Potato column:
Idaho’s climate and rich, volcanic soil consistently yield potatoes with a high solids content (more potato and less water), which is ideal for making mashed potatoes.
It is most likely that you’ll see two different varieties of russets coming from Idaho, a Russet Norkotah, which is typically a lower-moisture russet (better for mashing), and the traditional Russet Burbank variety popularly used for baked potatoes.
Yellow flesh varieties tend to have higher solids or starch and less water content and can be used for mashing as well.
Red potatoes usually have a waxy texture and can be mashed, but are not as well suited for this as they are for boiling or roasting.