1 Peel, wash and roughly dice the potatoes. Roughly dice the pumpkin flesh and cook both in salted water for 25-30 minutes.
2 Drain the potatoes and pumpkin, add the milk, cream and butter and mash well with a potato masher. Season with salt and pepper.
3 Peel the garlic and cut into sticks. Wash the sage, dry thoroughly and chop or tear into small pieces. Heat the clarified butter in a small saucepan and fry both briefly. Drain on paper towel. Season the mashed potato and pumpkin with salt and nutmeg.
4 Transfer to small bowls and scatter with the sage and garlic. Serve hot with meat.