Recipe Monday: Bee’s Knees Pumpkin Potatoes

vegan month of food 2011

This is my pal Kati B (with her beautiful new pink hair, no less):

kati bee's knees

Kati B works at Sweetpea with our Katie Jane (and with Matt, for that matter, but that is not relevant here, let’s look at a picture of pretty Katie):

Thus the last initial to distinguish which Kati(e) you’re talking about/to. But I’m not really down with first names & first initial of last name combos. They’re so impersonal. It feels like I’m back in grade school.

So I call her Kati Bee’s Knees.

Last week, I had a mad hankering for Thanksgiving food, and I didn’t want to wait six weeks, dammit! So I emailed Katie and suggested that we collaborate on a mini-Thanksgiving dinner. Fakesgiving, if you will.

Friday night, Katie and Kati came over and together we made a feast: seitan roast, gravy, brussels sprouts, pumpkin potatoes, and apple pie.1

“Pumpkin potatoes?” you’re asking, I can tell. I know, I was skeptical myself! I tend to relegate pumpkin to sweet treats and baked goods. But I trust in Kati Bee’s Knees, and I’m glad that I do, because these were incredible.

Here is my take on her amazing pumpkin potatoes. Vegenaise stands in here for the traditional sour cream in mashed potatoes recipes. Kati used a full cup of Vegenaise for only 1 1/2 times as many potatoes, and they were truly decadent. If you want your potatoes to be the star of the show, bump up the Vegenaise. Vegenaise is magic, you know? It makes everything better.



Bee’s Knees Pumpkin Potatoes
makes 6-8 servings

3 lbs russet potatoes, roughly peeled, cut into 1-2″ chunks
3/4 cup pureed cooked or canned pumpkin
1/4 cup Vegenaise
2 tablespoons non-hydrogenated margarine
3 cloves garlic, smashed and pressed, minced, or Microplaned
1/2 teaspoon salt
1/4 teaspoon paprika or 1/8 teaspoon paprika and 1/8 teaspoon smoked paprika
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper

Add potato chunks to a large stockpot and add just enough cold water to cover the potatoes. Salt the water liberally, at least one teaspoon. Cover and bring the water to a boil. Boil the potatoes until tender, usually 10-15 minutes.

Drain the potatoes then transfer them back to the pot they were cooked in or a large mixing bowl. Mash them with a potato masher while they’re still steaming hot. Add pumpkin, Vegenaise, margarine, and garlic, and mash again. Add seasoning and incorporate the seasoning thoroughly using either the masher or a spoon. Serve immediately.

1 Want more details? You won’t have to wait long. This Wednesday’s Daily Eats will include pictures of all the delicious food we ate Friday night.


Recipe Monday: Bee’s Knees Pumpkin Potatoes — 5 Comments

  1. Those potatoes look great Joanna! I wouldn’t have thought to add Vegenaise or pumpkin to my potatoes, but what a delicious idea.

    Katie is adorable as ever!

  2. Oh my gosh, Joanna! How have I missed out on your mofo action! Must catch up now! Aren’t you all just a bunch of cuties celebrating Fakesgiving together?? What a fun idea!

  3. Pingback: Daily Eats Wednesday: Fakesgiving | joanna vaught