Another recipe in my ongoing effort to #pimpyourmash - Potato and Pumpkin Ricotta Mash. Creamy, cheesy and lightly spiced.
This recipe is a simple variation on traditional mashed potatoes - you don't even need an extra pot/pan/bowl compared to whatever your normal way of cooking mash is. The pumpkin goes in with the potato, so whether you boil, steam or microwave your potato usually you can still cook it the same way. Then all the extras are just straight mix-ins. Super easy!
When I was a kid, I called this type of mash "orange potato" - but an internet search of that term literally led me to mashed potato with orange (the fruit) - so I decided not to go with that as the recipe title. Could confuse some people! So Potato and Pumpkin Ricotta Mash it is!
If you are looking for a main to serve with this mash, why not try my Pesto Lamb Prosciutto Cutlets or Chicken Mini Roast with Stuffing.
Table of Contents
Potato and Pumpkin Ricotta Mash
- 650 g sebago potatoes approx 1cm / ⅓" even dice (see notes)
- 600 g butternut pumpkin approx 2cm / ⅔" even dice ( see notes)
- ⅔ cup smooth low fat ricotta I use the packaged kind from the refrigerator section of the supermarket
- 60 g salted butter
- ¼ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon fine salt more to taste if you wish
- several grinds of fresh black pepper
- Place pumpkin & potato in large saucepan and cover well with water. Cover, then bring to the boil
- Cook for 8 - 10 minutes, or until starting to fall apart when tested
- Drain very well, then mash to your desired consistency.
- Add ricotta, butter, cumin and salt & pepper to taste. Reheat (see notes) if needed & serve
Leave a Reply