Mashed Recipe ⊶ Pumpkin Mashed Potatoes

This is what I do with leftover pumpkin after making pumpkin muffins. It's a yummy and healthy twist for your potatoes. Freeze what you do not eat.

Ingredients

• 2 ½ pounds russet potatoes, scrubbed
• ¼ cup margarine (such as Country Crock®)
• 1 cup canned pumpkin
• 1 teaspoon salt
• ½ teaspoon pumpkin pie spice
• ½ teaspoon dried basil

Cooking Directions

1. Cut potatoes into big chunks, leaving skins on.
2. Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
3. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

Nutrition Facts

• calories230.7
• carbohydrateContent37.7 g
• fatContent7.8 g
• fiberContent3.7 g
• proteinContent4.6 g
• saturatedFatContent1.4 g
• sodiumContent583.2 mg
• sugarContent2.6 g