Mashed Potatoes with Pumpkin and Greens

Name: Mashed Potatoes with Pumpkin and Greens
Prep time: 50 min
Total time: 80 min
Ingredients: 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces (5 cups); 1 head garlic, halved lengthwise; Coarse salt and freshly ground pepper; 3 pounds pumpkin or orange-fleshed squash, such as calabaza, peeled and cut into 2-inch pieces (8 cups); 0.5 stick unsalted butter; 0.25 cup extra-virgin olive oil; 1 medium yellow onion, coarsely chopped (2 cups); 2 bunches rainbow Swiss chard (1 ½ pounds total), leaves and stems separated, leaves cut into 2-inch pieces; 0.5 cup whole milk; Pinch of freshly grated nutmeg

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By

Martha Stewart

Updated on May 16, 2017

Prep Time:

50 mins

Total Time:

1 hr 20 mins

Servings:

12

For a slightly different take on the usual potatoes, pumpkin and braised Swiss chard are mashed along with the spuds for a dish still wholly suited to the holiday table.

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces (5 cups)
1 head garlic, halved lengthwise
Coarse salt and freshly ground pepper
3 pounds pumpkin or orange-fleshed squash, such as calabaza, peeled and cut into 2-inch pieces (8 cups)
½ stick unsalted butter
¼ cup extra-virgin olive oil
1 medium yellow onion, coarsely chopped (2 cups)
2 bunches rainbow Swiss chard (1 ½ pounds total), leaves and stems separated, leaves cut into 2-inch pieces
½ cup whole milk
Pinch of freshly grated nutmeg

Directions

Cover potatoes and garlic with 2 inches water in a large pot. Bring to a boil; season with salt. Reduce heat to medium and simmer 5 minutes. Add pumpkin and simmer until just tender, about 15 minutes. Remove garlic; drain.
Add butter and oil to pot and heat until butter melts. Add onion and chard stems; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chard leaves, milk, and nutmeg; season with salt and pepper. Simmer, partly covered, just until chard is tender, about 3 minutes.
Remove from heat and stir in potatoes and pumpkin, smashing lightly with the back of a spoon but leaving some larger pieces. Season with salt and pepper; serve.

Originally appeared: Martha Stewart Living, November 2015

Mashed Potatoes with Pumpkin and Greens

Ingredients

Directions

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