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Author Notes: These unique mashed potatoes were inspired by one of the few TV shows both my hubby and I enjoy watching together – Anthony Bourdain’s No Reservations. When Tony had a show on Chile a few months ago, he devoured mashed potatoes with pumpkin, celery, and spinach in wine country – yum! They sounded so tasty that I actually immediately grabbed my laptop and wrote down the flavor combination. I’m not a huge celery fan, but I do like fennel and I think it’s a nice substitute. The pumpkin flavor really comes through, but isn’t overpowering, and I love that the spinach is mixed right in for a little added nutritional boost! —Kerstin
- 10 red potatoes, scrubbed and cut into chunks
- 1/2 tablespoon olive oil
- 1/2 bulb fennel, trimmed and chopped
- 2 garlic cloves, minced
- 2 15-ounce cans pure pumpkin puree
- 1 10-ounce package frozen spinach, cooked and well drained
- 1 cup buttermilk
- 2 teaspoons salt
- Bring a large stockpot of water to a boil over high heat and boil potatoes for 18 to 22 minutes or until tender. Drain and place in a very large bowl.
- Meanwhile, heat olive oil over medium high heat in a medium skillet and saute fennel for 6 to 8 minutes or until tender. Add garlic and saute one additional minute.
- Mash potato chunks in the large bowl with a fork. Mix in fennel, pumpkin puree, spinach, buttermilk, and salt.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Mashed Potatoes