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
Continue After Advertisement
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
Directions
-
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.
See what other Food52ers are saying.