Fall

Pumpkin Mashed Potatoes with Fennel and Spinach

by:
February  1, 2010
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
Ingredients
  • 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
In This Recipe
Directions
  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.
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