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Potato and Pumpkin Puree

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Ingredients Method

Ingredients
  

  • 1 1/2 pound large boiling potatoes
  • 1/2 stick unsalted butter cut into pieces
  • 1 cup canned or fresh roasted pumpkin
  • 3/4 cup whole milk warmed
  • 1/4 pound Italian Fontina cheese diced (about 1 cup)
  • 1 1/2 teaspoon finely chopped sage
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon grated nutmeg
  • Salt and pepper to taste

Method
 

  1. Peel potatoes and cut into 1-inch pieces. In a medium saucepan add the potatoes, 2 teaspoons salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes. Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar and nutmeg. Season with salt and pepper.

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