Pumpkin Mashed Potatoes with Fennel and Spinach

By Kerstin
February 1, 2010
57 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Serves: 8

  • 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
  1. 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.
  2. 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.
  3. Mash potato chunks in the large bowl with a fork. Mix in fennel, pumpkin puree, spinach, buttermilk, and salt.

More Great Recipes: