Recipe for mashed potatoes with pumpkin. Pumpkin and potato puree. How to make mashed potatoes with pumpkin and vegetables

Some, having heard or seen the name of the recipe, will think that these are just another, newfangled delights of chefs. Don't rush to conclusions. Yes, classic mashed potatoes have firmly entered our menu in the form that we all know and eat. However, for some unknown reason, pumpkin, which is many times “cooler” than potatoes, does not feature much in our daily diets. Maybe because it is a seasonal product? But it has a long shelf life. Probably, some processing difficulties are not particularly exciting for our housewives? But the small difficulties are worth it: five thousand years ago, the Indians of North America appreciated the benefits and taste of this vegetable, and baked pumpkin was a welcome guest on their tables. And in Europe, this sunny beauty was appreciated (although, at first, they believed that it was food for peasants).

A large number of dishes that do not have the prospect of being included in restaurant menus, however, are a storehouse of vitamins and, of course, microelements. Pumpkin is an excellent assistant in the fight against obesity; it speeds up metabolic processes in the body and fights excess weight. Therefore, many chefs recommend pumpkin as a side dish for fatty dishes, which is especially important during holiday feasts. That is why pumpkin is good in many simple, affordable, unpretentious, but very healthy dietary dishes. I unfairly pushed aside the merits of potatoes, but I believe that the classic qualities of this vegetable plus the undeniable benefits of pumpkin will complement each other. And the combination of simplicity, lightness and taste will appeal not only to housewives, but also to members of their families. And even to the most capricious and demanding admirers - children. Pumpkin and potato puree turns out fluffy and tender. I would also like to add that for such a dish, choose non-sweet, non-dessert varieties of pumpkin.

TIME: 35 min.

Easy

Servings: 6

Ingredients for 6 servings:

• pumpkin – 200 g;
• potatoes – 400;
• onion – 1 pc.;
• butter – 40 g;
• milk – 40 ml;
• salt - to taste;
• bay leaf – 1 pc.

Preparation

We start with ordinary mashed potatoes, available to everyone. Peel the potatoes thoroughly, rinse them, cut them into small pieces and place them in a saucepan.


Fill with water, of course, preferably filtered or bottled. There is no point in pouring tap water and cooking in it.


Peel, wash and cut one medium-sized onion into four parts. Add to the pot with the potatoes. And put it on the stove. Turn on medium heat and start cooking.


But now the most unwanted (entrust it to a man) and moderately difficult work lies ahead (unless you already have a peeled pumpkin). Carefully, so as not to get hurt, peel a piece of pumpkin from the hard skin. But first, let’s clean the pumpkin core from the seeds. Cut the pumpkin into pieces and carefully add it to the pan with the potatoes after 15 minutes of cooking.

After the pumpkin, add bay leaf, and most importantly, add salt. And so on until all the ingredients are completely ready.


When all the vegetables are ready and become soft and tender, add some vegetable broth (you can later use it at your discretion). And here you can add butter.


Add milk to the pan with the prepared vegetables. You can use cream, but it depends on your preference. But one thing is for sure: whether it is milk or cream, it must be heated and added hot. If you add heavy cream, you won't need any more butter.


Using a potato masher or masher, mash all the ingredients in the pan. The process is probably over. The puree is ready.


Place the potato and pumpkin puree in a bowl and serve as a side dish for poultry, meat, and fish. And even as a separate dish with pickles and fresh vegetables, this puree will delight your family.

What side dish do we most often serve? Agree, we usually eat cutlets, French-style meat, and fish with mashed potatoes at a festive or everyday table. Undoubtedly, this is one of the most popular and delicious additions to meat and fish dishes. But potatoes go well with other vegetables! Just remember the potato and carrot puree soups. What about zucchini and potato pancakes? Is it possible not to love them? So for a side dish you can make not just mashed potatoes, but potato-pumpkin puree. Due to starch, it will retain its structure, and pumpkin will make it more aromatic in taste and richer in color….

Ingredients

• potatoes – 6-7 pcs.__NEWL__
• onion – 1 head__NEWL__
• fresh pumpkin – a quarter of the fruit__NEWL__
• butter – 1 teaspoon__NEWL__
• milk - about ¼ cup__NEWL__
• salt - to taste__NEWL__

It is not necessary to take fresh pumpkin. If during the harvesting season you have frozen a lot of it, but still don’t know what to do with it, it’s time to take the pumpkin out of the freezer. In this case, the process of preparing the puree will change slightly, but not its taste. Frozen pumpkin should be thrown into the pan with the potatoes at the very end, i.e. when the potatoes are almost ready, but they need another 5-7 minutes. It will not be overcooked and will not become a fibrous mush.

So, we cut off the required part from the whole fruit. Scrape out the pulp with seeds, cut off the peel. Wash and cut the pumpkin into small pieces. Next, we do the same with potatoes: cut the peeled and washed tubers into pieces.

Throw them together with the pumpkin into the pan. We put the onion there, fill it with water and let it cook.

If you don’t want the vegetables to become tough and take a long time to cook, add salt not immediately, but 10 minutes after boiling. When the water has boiled, cook the potatoes with pumpkin and onions over medium heat for about 25 minutes. Then pour off the unnecessary broth, put butter in the pan and pour in milk.

Don’t pour too much of it, as the pumpkin itself will help the potatoes become juicy. If you overdo it with milk, you will end up with more of a potato-pumpkin soup. Use a masher to mash the vegetables to your desired consistency.

Everyone knows how to make puree, but now we’ll add fresh pumpkin to the ingredients. Or you can take it out of the freezer
frozen.

We take a ripe pumpkin. This pumpkin kneads easily after cooking and does not leave fibers. And most importantly, there will be no raw product taste.
Peel the pumpkin, select the core with seeds and cut into large pieces.

Peel the potatoes and cut into pieces.

Place the slices in a saucepan, add water and cook until the potatoes are ready. It is advisable not to stir anything in the pan, so as not to spoil the integrity of the pumpkin pieces.

After the potatoes and pumpkin are cooked, drain the water and add butter. Knead everything into a homogeneous mass.
I don't use an immersion blender, but use the old-fashioned method of using a masher.

When we mash the potatoes and pumpkin into a homogeneous mass, then gradually add milk and mix.

Everyone is free to make the consistency of the puree according to their own taste. I like it a little runny.
After all these manipulations, you can beat the puree with a blender.

You can serve with anything. Usually these are meat dressings.
Our family loves fried minced meat and vegetables.

Mashed Potatoes with Pumpkin

Post navigation

Do you often make mashed potatoes? Of course, this is a simple, tasty popular dish! But do you know how you can diversify a familiar recipe - so that it turns out even tastier, and at the same time more original and beautiful!

The secret is simple: we'll make mashed potatoes... with pumpkin! And don't worry: no one will guess that it's there. Even non-pumpkin lovers will gobble up the potato-pumpkin puree and ask for more, because there is no pumpkin in it at all. But it gives a pleasant orange tint, evoking thoughts of a sunny autumn day! With fresh parsley and green onions, this puree is just to lick your fingers! Tasty even without cutlets.

Thanks to Ain for the idea. I was just missing a piece of pumpkin in the refrigerator that was left over after making pasta (also a delicious thing, by the way!), and we had already made pumpkin porridge. Therefore, I was very happy when I accidentally found this simple recipe on the Culinary Sketches website.

Ingredients:

• 1 kg of potatoes;
• 400 g pumpkin;
• 3-4 cloves of garlic;
• 3-4 tablespoons butter;
• 2 tablespoons sour cream;
• Salt to taste;
• Fresh greens.

Instructions:

Peel the potatoes and pumpkin and rinse. We cut the pumpkin into cubes and the potatoes into slices.

Fill with purified water, put on medium heat and cook under the lid until soft. When the vegetables are almost ready, add salt to the water from 1/3 to ½ tablespoon, according to your taste. When the pumpkin and potatoes become soft, drain the broth - it can be used for vegetable soup - and crush the vegetables with a masher for puree.

Add butter, sour cream, finely grated garlic to the potato-pumpkin puree, beat well with a masher.

Serve the mashed potatoes with pumpkin warm, sprinkled with finely chopped parsley, dill and green onions.

Potato and pumpkin puree “Sunny”

Well, how can you not love this pumpkin, at least for its sunny color? Even ordinary potatoes can be made brighter! I understand that, most likely, this dish is too simple and modest for competitions, but it can create a “Bright Mood”! This is also a good way to get your little “no-hitters” interested in lunch!

Ingredients for “Sunny Potato and Pumpkin Puree”:

• Pumpkin - 300 g
• Potatoes - 500 g
• Onion - 1 piece
• Bay leaf - 1 piece
• Butter - 50 g
• Milk - 0.5 cup.
• Sour cream - 2 tbsp. l.
• Spices (turmeric, ground black pepper, red hot pepper, paprika) - to taste
• Salt - to taste

Cooking time: 30 minutes

Recipe for “Sunny Potato and Pumpkin Puree”:

First, peel the potatoes, cut them into several pieces and set to cook. Immediately throw the peeled and cut onion into 4 pieces into the pan with potatoes. After 20 min. add salt and bay leaf. Cook for another 3-5 minutes.

While the potatoes are boiling, cut the peeled pumpkin into pieces (about 4-5 cm) and also cook in lightly salted water.

When our vegetables are ready, combine them by removing the bay leaf from the potatoes. We knead everything with a masher.

Add spices. I've listed the ones I like best in this puree, but you can experiment! Delicious, for example, with a little cinnamon. Potatoes are good friends with it.

Then add milk (preferably boiled), butter and sour cream. And knead everything very thoroughly until smooth.

Here you go! A recipe for dummies, right?
Bon appetit and bright mood.

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - http://forum.povarenok.ru/viewtopic.php?f=34&t=6579

Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

Join our group on Odnoklassniki and get new recipes every day!

I am sharing with you our family recipe for mashed potatoes for a feast or for dinner with family. There wasn't a person who didn't like this option for making purees. No one recognizes the pumpkin in it, but always admires the beautiful peach color of the dish. Garlic gives potatoes a special flavor, piquant, with an appetizing aroma.
First, peel the potatoes and put them in water.

Then add 3-4 small pieces of pumpkin (I used frozen), peeled garlic, bay leaf and salt.

Cook the potatoes until they are slightly cooked so that there are no lumps. Sometimes our mashed potatoes turn out a little differently - sometimes like velvet, sometimes not so homogeneous. Probably depends on the type of potato.
Pound the finished potatoes with a masher. You can blend it a little.

Be sure to remember to take out the bay leaf.
Boil the milk. Ours is homemade and rich (perhaps this is one of the important points).

We also add homemade butter. The more the better, but on average one hundred grams need to be added.

After the vegetable mass is crushed, we begin to add milk and butter. Do not add milk immediately! There will be a lot of lumps!
Do a good job with the masher. Then the potatoes will be perfectly mashed and their texture will be perfect. Add milk until the puree is a little thinner in consistency than you would like. The mass will thicken a little more.
We always serve the puree right away, piping hot. This side dish would be perfect for meat, fish, or simply eaten with vegetables.

step by step recipe with photos

Potato and pumpkin puree will allow you to introduce easily digestible, healthy pumpkin into your children’s diet without focusing on it. Today, the vegetable is undeservedly forgotten and rarely appears on the family table, yet it can become the basis of many delicious dishes and even original desserts.

For cooking, it is better to select bright orange pumpkins - they contain more sugars and carotene, which are vital for babies. A harmonious duet of vegetables available all year round combines the best properties of each of them: the richness of potatoes and the delicate beauty of pumpkin pulp. Don't miss the opportunity to enjoy them.

Ingredients

• potatoes 400 g
• pumpkin 350 g (peeled)
• butter 30 g
• onions 2 pcs. (average)
• vegetable oil 2 tbsp. l.
• salt to taste
• ground black pepper 1-2 pinches
• milk 80-100 ml

Preparation

1. Rinse the pumpkin. Remove the peel. Remove seeds and fibers. Cut into medium pieces.

2. Peel the potatoes. Cut into the same pieces as the pumpkin.

3. Place both vegetables in a cooking pot. Pour in enough water to cover the vegetables and place over high heat.

4. When the water boils, turn the heat to low. Peel and finely chop one onion and add to the vegetables. Cover and cook for 20-25 minutes until ingredients are soft. Periodically pierce the vegetables and check for doneness.

5. Cut the second onion into small pieces. Fry in a frying pan with heated oil for 8-10 minutes until soft.

6. When the pumpkin and potatoes become soft, drain the broth (you can leave the vegetable broth to dilute the puree).

7. Add a piece of butter. Mash the vegetables with a masher to a puree consistency.

8. Add fried onions. Stir.

9. Heat the milk separately. Add a little at a time and stir the puree. Bring to desired consistency. If you want a thicker puree, add just a little milk. Season with salt and ground pepper.

10. Pumpkin and potato puree is ready.