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Title: Potato Pumpkin Mash
Categories: Potatoes, Squash
Yield: 8 servings

8 c Diced, peeled, pie pumpkin
8 md Yukon Gold potatoes; peeled,
- diced
3/4 c Milk; divided
8 tb Butter; softened, divided
1 ts Salt; divided
1 tb Olive oil
1/4 ts Coarse ground pepper

Place pumpkin in a large saucepan; add water to cover.
Bring to a boil. Reduce heat; cook, uncovered, for 20-25
minutes or until tender.

Meanwhile, place potatoes in another saucepan; add water
to cover. Bring to a boil. Reduce heat; cook, uncovered,
for 10-15 minutes or until tender.

Drain potatoes; return to pan. Mash potatoes, adding 1/4
cup milk, 4 tablespoons butter and 1/2 teaspoon salt.
Add additional milk if needed to reach desired
consistency. Transfer to a serving bowl; keep warm.

Drain pumpkin; return to pan. Mash pumpkin, gradually
adding the remaining butter and salt and enough
remaining milk to reach desired consistency; spoon
evenly over potatoes. Cut through mashed vegetables with
a spoon or knife to swirl. Drizzle with olive oil;
sprinkle with pepper. Serve immediately.

Michelle Medley, Dallas, Texas

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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