Ingredients
Equipment
Method
- Start by placing the peeled potatoes in a large pot and covering them with cold water. This is crucial as it helps cook them evenly. You want to ensure that all potatoes are submerged. Once set, bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium-low and let the potatoes cook for about twenty minutes. You’ll know they’re done when you can easily pierce them with a fork. It’s important to keep the water at a very low boil; you don’t want a rolling boil as it can make your potatoes mushy!
- When the potatoes are tender, drain the water carefully. Make sure to let them rest for a minute to avoid any excess moisture. This step is crucial for a fluffy mash.
- Using a potato masher, start mashing the potatoes until smooth. You want them creamy but not overworked; that’s the secret to a perfect mash!
- Next, add in the butter and heavy cream. Stir well until fully incorporated. The butter should melt into the warm potatoes, creating a beautifully creamy texture.
- Now it’s time to fold in the canned pumpkin. Mix until well combined. The color and flavor will instantly brighten your mash!
- Sprinkle in the ground cinnamon, ground ginger, ground nutmeg, and ground cloves. These spices will create a warm, aromatic flavor profile. Mix well to ensure even distribution.
- Add the maple syrup and Worcestershire sauce next, followed by the salt and freshly ground black pepper. Taste the mixture and adjust the seasoning as necessary. The balance of flavors is key!
- Before serving, drizzle with a bit more maple syrup for added sweetness. This is optional but highly recommended for that extra layer of flavor.
- Finally, serve your Pumpkin Mashed Potatoes warm, garnished with minced chives or parsley. Enjoy the cozy embrace of this fall favorite!
Notes
Storage: Store leftovers in an airtight container in the fridge for up to four days.
Freezing: You can freeze these mashed potatoes for up to three months; just reheat gently before serving.