30 Minutes or Less
RecipesIngredients
4 pounds potatoes (Russet, Yukon Gold, or a mix of both), peeled and quartered
1 cup unsalted butter, room temperature, cut into chunks
1 1/2 cups hot whole milk (or half and half)
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups pumpkin puree
1 cup grated Parmesan cheese
2 tablespoons fresh rosemary, finely chopped, divided
Preparation
01Add potatoes to large pot with enough cold water to cover potatoes by 1”. Generously salt the water and bring to boil over high heat. Once boiling, reduce heat to medium and continue to softly boil until potatoes are fork tender, 10-15 minutes depending on size.
02Remove from heat and drain, returning potatoes to warm pot to let excess moisture evaporate.
03Add butter and hot milk to potatoes and beat with hand mixer until smooth and fluffy. Season with salt and pepper to taste and mix until just combined.
04Add pumpkin, Parmesan and 1 tablespoon rosemary to creamy mashed potatoes and beat with hand mixer on low until just combined. Transfer to serving dish and top with remaining rosemary.
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