Potato and Pumpkin Ricotta Mash

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.

Enjoy!

Lee-Ann ♥

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Potato and Pumpkin Ricotta Mash

Potato and Pumpkin Ricotta Mash - a creamy, cheesy, lightly spiced combination of pumpkin and potato.

Course Side Dish, Side

Cuisine Australian, Modern Australian

Keyword potato and pumpkin

Total Time 35 minutes

Servings 4 as a side

Calories 299kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 650 g sebago potatoes approx 1cm / 1/3" even dice (see notes)
• 600 g butternut pumpkin approx 2cm / 2/3" even dice ( see notes)
• 2/3 cup smooth low fat ricotta I use the packaged kind from the refrigerator section of the supermarket
• 60 g salted butter
• 1/4 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp fine salt more to taste if you wish
• several grinds of fresh black pepper

Instructions

• 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

Notes

The size of your diced potato vs pumpkin is basically 1:2, whatever size you chop your potato, make the pumpkin roughly twice the size. I find this is an easy way to get them all cooked evenly at the same time. The cooking times I have mentioned in this recipe are for the size dice I have specified - the bigger your dice the more time you will need.

If you have read any of my previous mashed potato recipes, you will probably remember that I have no problem microwaving my finished mash to make sure it's hot when I serve it - this one is no different! 

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*