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.
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
Ingredients
- 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
Instructions
- 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.
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