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
Ingredients
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10
red potatoes, scrubbed and cut into chunks
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1/2 tablespoon
olive oil
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1/2
bulb fennel, trimmed and chopped
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2
garlic cloves, minced
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2
15-ounce cans pure pumpkin puree
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1
10-ounce package frozen spinach, cooked and well drained
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1 cup
buttermilk
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2 teaspoons
salt
Directions
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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.
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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.
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Mash potato chunks in the large bowl with a fork. Mix in fennel, pumpkin puree, spinach, buttermilk, and salt.
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