Shh, don’t tell anyone the secret to this sensational pumpkin and potato mash.
Ingredients
- 1 1/2 kg Sebago potatoes (see note), peeled, quartered
- 1/2 (about 750g) Butternut pumpkin, peeled, deseeded, chopped
- 200ml sour cream
- 1 tablespoon horseradish cream
Method
- Step 1Cook the potato in a large saucepan of salted boiling water for 15 minutes.
- Step 2Add the pumpkin to the pan and cook for 10 minutes or until the potato and pumpkin are tender. Drain and return to the pan.
- Step 3Use a potato masher to coarsely mash the potato and pumpkin. Add the sour cream and horseradish cream, and mash until smooth. Taste and season with salt and pepper. Serve.
Nutrition
1415 kj
Energy
15g
Fat Total
9g
Saturated Fat
5.5g
Fibre
9g
Protein
42g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as an accompaniment. If Sebago potatoes are unavailable, use Golden Delight potatoes.
Make it ahead: Make up to 4 hours ahead. Cover. Ten minutes before serving, place over medium heat, stirring often, until heated through.
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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