Winter Vegetable Mashed Potatoes
75 / 100
ready in 1 hr 10 min.
Pumpkin is a great source of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision. This recipe also provides healthy fats, calcium, and other energizing carbs like potatoes.
Serve this on the side of a protein source for optimal nutrients.
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Peel, wash and roughly dice the potatoes. Roughly dice the pumpkin flesh and cook both in salted water for 25-30 minutes.
Drain the potatoes and pumpkin, add the milk, cream and butter and mash well with a potato masher. Season with salt and pepper.
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.
Transfer to small bowls and scatter with the sage and garlic. Serve hot with meat.