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potato and pumpkin ricotta mash - sweet pumpkin cheese mashed potatoes
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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*