650gsebago potatoesapprox 1cm / ⅓" even dice (see notes)
600gbutternut pumpkinapprox 2cm / ⅔" even dice ( see notes)
⅔cupsmooth low fat ricottaI use the packaged kind from the refrigerator section of the supermarket
60gsalted butter
¼teaspoongarlic powder
½teaspoonground cumin
¼teaspoonfine saltmore 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*