Whether you have a leftover canned pumpkin to use or are looking for an easy side dish, these Cheddar Pumpkin Mashed Potatoes with rosemary are total comfort food. Regular mashed potatoes taste wonderful and comforting on their own with butter and cream, but they are a blank canvas for introducing other flavors, especially when thinking about upcoming holidays! These Pumpkin Mashed Potatoes are a fun twist on a classic. Make it with me!
HOW TO MAKE THE BEST MASHED POTATOES
Russet potatoes are the best choice when making mashed potatoes because they are high in starch, which results in a light and fluffy texture that easily soaks up butter and milk.
Obviously, you could use other potatoes such as Yukon gold or red potatoes, but if you are asking me for my all-time favorite, I’d tell you to make them with russets.
For the fluffiest mashed potatoes, mash using a hand masher.
Oftentimes I also use my stand mixer on the lowest setting. If you go this route, you need to be gentle and not over-mash. Overmashing will result in gluey and gummy mashed potatoes.
Also, make sure your milk and butter are at room temperature.
The pumpkin addition to this recipe will give the potatoes a pretty orange color as well as make them creamy.
The cheddar element is just as it sounds, to make them cheesy! I also like to add fresh rosemary to this dish to elevate the flavor profile even more!
I served these potatoes up alongside a Maple Glazed Pork Tenderloin.
WHAT YOU’LL NEED TO MAKE CHEDDAR PUMPKIN MASHED POTATOES
- 1 pound russet potatoes, peeled and cubed
- 1 garlic clove
- 1/2 cup canned pumpkin puree
- Half cup shredded cheddar cheese
- 1/2 cup butter, softened
- 1/4 cup whole milk, warmed
- 1 tablespoon fresh chopped rosemary
- 1/4 teaspoon salt plus more to taste
OTHER PUMPKIN RECIPES YOU MIGHT LIKE
And more! Check out my Pumpkin Recipe Roundup to see all my pumpkin creations!
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
LIKE THIS RECIPE AND WANT TO SAVE IT FOR LATER? PIN IT TO PINTEREST HERE!
Cheddar Pumpkin Mashed Potatoes
Whether you have a leftover canned pumpkin or are looking for an easy side dish, these Cheddar Pumpkin Mashed Potatoes are total comfort food
Ingredients
- 1 pound russet potatoes, peeled and cubed
- 1 garlic clove
- 1/2 cup canned pumpkin puree
- 1/2 cup shredded cheddar cheese
- 1/2 cup butter, softened
- 1/4 cup whole milk, warmed
- 1 tablespoon fresh chopped rosemary
- 1/4 teaspoon salt plus more to taste
Instructions
- Place the potatoes in the instant pot with 2 cups of water and manually set the timer to 8 minutes. Lock the lid and set the valve to seal.
- When the timer sounds, quick release the pressure by moving the valve from seal to vent.
- Transfer the potatoes to a mixing bowl. Mash by hand with a masher or beat at the lowest speed possible with a mixer.
- Add the garlic, pumpkin, cheese, butter, milk, rosemary, and salt. Mash/beat until melted and smooth. Taste and adjust for salt.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 77mgSodium: 431mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 7g
