Have you ever tried Pumpkin, Sweet Potato and Potato Mash? I’m not a huge fan of potatoes. Weird, I know. And I really don’t like mashed potatoes much. But some dishes really need mash as a side. So why not change it up a bit. And I must say, I love this version so much.
The combination is really delicious and I’ve added a hint of spice as well. Garlic, lots of fresh herbs and a dollop of Crème Fraîche folded through at the end makes this mash a flavour bomb. And as most of you should know by now, I always need a little crunch factor, so I’ve scattered over some pumpkin seeds for good measure.
I served this Pumpkin, Sweet Potato and Potato Mash as part of my Easter lunch this year, as a side to a slow roasted leg of lamb. And the bonus of this dish was that I didn’t have to make separate veggies and carbs. It’s all included in this one yummy dish.
All of the delicious farm fresh ingredients for this Pumpkin, Sweet Potato and Potato Mash were supplied by Wild Organic Foods. Please do head over to their website to see their awesome range of high quality organically farmed produce, pantry staples and so much more. They conveniently collect the items weekly from local farms and producers. Then deliver it to your door or other convenient collection points. Farm fresh to your table.
If you are a potato lover though, you should definitely try my Garlic & Parmesan Roast Potatoes. This has to be my favourite way to prepare potatoes.
Pumpkin, Sweet Potato and Potato Mash
- 3 – 4 Medium sized potatoes (approx. 400 grams) peeled and diced
- 1 Medium sweet potato (approx. 300 grams) peeled and diced
- 1 Small pumpkin (approx. 300 grams) peeled and diced
- 2 tbsp Butter
- 2 Cloves of garlic crushed
- ¼ tsp Chilli powder
- 1 tsp Ground Cinnamon
- Brown Sugar Optional
- Salt and Pepper to taste
- 2 tbsp Crème fraîche / Sour cream
- 1 tbsp Fresh Parsley Finely chopped
- 1 tbsp Fresh Chives Finely chopped
- Pumpkin Seeds for garnish Optional
- Peel and dice the potatoes, sweet potato and pumpkin. Place in a large pot
- Add water to just cover the veggies, add salt to the water, then bring to a boil. Cook for around 20 minutes until the veggies are tender enough to mash
- When the veggies are cooked, drain into a colander and set aside
- Place the pot back on the stove on a low heat, then add the butter, cinnamon, chilli and garlic. Cook gently for a minute or two to help the garlic soften and the spices cook out
- Add the drained veggies back into the pot and stir through the melted butter, garlic and spices. Season with salt and pepper and the brown sugar if using. Using a masher, mash the mixture until combined and as smooth as you like your mash
- Note: the brown sugar brings out the flavour of the pumpkin and sweet potato without adding too much sweetness
- This mash is quite 'wet' compared to plain mashed potato so does not need a lot of dairy. Add a tablespoon or two of the Crème fraîche to add some silky, tangy richness to this mash
- Stir through the chives and parsley. Then serve hot with a sprinkling of pumpkin seeds for crunch if you wish.