A few years back, when we were still living in Portland, my friends Katie and Kati came over to make a Franksgiving dinner with me (it was October; we just wanted Thanksgiving food), and they brought pumpkin. “Oh, what are we making with pumpkin?” I asked as I pulled the can out of the bag. “We’re going to add some to the mashed potatoes,” was the answer. “Why not?”
I was skeptical (maybe how you’re feeling right now), but I trusted the Kati(e)s, so we worked together, cobbling our three standby mashed potato recipes into one on the fly as we each added a little some of this and some of that to the mix, then stirring in pumpkin, and this was the result. It’s maybe my favorite mashed potatoes recipe of all time. Teamwork!
Please do not omit the Vegenaise in this recipe, or sub in vegan yogurt or some such thing. This is not health food. This is mashed potatoes. If anything, you should add more Vegenaise. Like, if you are going to a potluck and want your dish to be the star of the show, double this recipe but triple the Vegenaise. Live a little! You will not regret it.
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, minced
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, 12-15 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.
Recipe originally posted to joannavaught.com in October 2011.