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Pumpkin Mashed Potatoes

With cooler nights upon us, Fall is definitely here with many more months to come. As farmer's markets and grocery stores stock up with seasonal produce, comfort foods tend to be on the mind. Allen Dikker, the owner and creator of the all-potato concept restaurant, Potatopia, is an expert in comfort foods, and has created this delicious pumpkin mashed potato recipe that is sure to be your new favorite fall side dish.

RECIPE: Allen Dikker of Potatopia's Better-for-You, Pumpkin Mashed Potatoes

Serves 4


  • 1 pound medium baking potatoes, peeled and quartered
  • 2 cloves garlic, peeled
  • 1 cup canned pumpkin
  • 2 tablespoons reduced-fat cream cheese
  • 1 tablespoon butter or tub-style vegetable oil spread
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup fat-free milk


1. In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, 1/4 teaspoon salt, cinnamon, nutmeg and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.

2. If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves. Makes 4 servings (3/4 cup each)

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