Pumpkin Mashed Potatoes – Incredibly creamy and fluffy mashed potatoes that are packed full of garlic, pumpkin and warm spices. An autumn/fall twist on a classic side dish!
Pumpkin Mashed Potatoes Recipe
Looking to add an autumn twist on a classic, family-favourite side dish? Look no further!
These mashed potatoes are creamy, fluffy, and LOADED with garlic, pumpkin, and warm spices.
They’re absolutely delicious, quick and easy to make, and only require simple ingredients.
These mashed potatoes are sure to be a hit during meal times this autumn/winter!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this mash. You can find the recipe card at the bottom of this post for the complete list with their measurements.
- Potatoes: Peeled and cut into even-sized cubes. If desired, you can leave the skin on, as I did for this recipe.
- Garlic cloves: You’ll need 4 cloves, peeled.
- Salt: For the pan of water.
- Unsalted butter: Cubed.
- Double/heavy cream: Microwaved until warm. You can use whole milk or half and half, but for a more luxuriously creamy mash, stick to heavy cream.
- Canned pumpkin puree
- Ground cinnamon, ginger, and nutmeg
- Salt and black pepper: To taste. I add about 1/2 teaspoon each.
How to make Pumpkin Mashed Potatoes
To make this mash, simply place the potatoes into a large saucepan. Add cold water to the pan until the potatoes are covered by at least an inch.
Add the salt and garlic cloves.
Turn the heat to high and bring to a boil. Reduce the heat to low to maintain a simmer, and continue to cook until the potatoes are fork-tender – about 15 – 20 minutes.
NOTE: You don’t want to overcook the potatoes. Once the potatoes can be easily pierced with a fork, they are done. If you overcook the potatoes, they’ll soak up too much water and may result in a more gluey texture.
Drain the potatoes and garlic cloves. Using a potato masher, mash the potatoes and garlic together until smooth.
Add the butter and stir until melted and combined. Add the cream, pumpkin, and spices, and stir until smooth and combined.
Taste and adjust with salt and pepper.
Top with extra melted butter and some chopped parsley or chives, if desired. Serve and enjoy!
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
These Pumpkin Mashed Potatoes are:
- deliciously creamy and fluffy
- super quick and easy to throw together
- packed FULL of pumpkin and warm spices
- the perfect side dish for autumn/fall!
How long will these mashed potatoes last? This mash is best served fresh, however, any leftovers can be stored in an airtight container and refrigerated for 2 – 3 days.
Reheat in the microwave or in a saucepan over medium heat until piping hot. You may need to heat with a little milk to add creaminess back to the potatoes.
The best potatoes to use
The best potatoes to use for mashed potatoes are the floury, starchy ones. They work best to achieve a fluffy yet creamy mash.
- UK: I recommend Maris Piper.
- US: Russets. Or for a more creamy, buttery mash, use Yukon Golds.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag us on Instagram and hashtag it #simplysavourymeals. We’d love to see!
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- Baked Chicken Katsu
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- Honey Garlic Pork Chops
- Baked Chicken Tenders
- Cheesy Scalloped Potatoes via A Simple Palate