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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste. Ingredients:
2 cups potatoes, cut into 1 inch cubes |
2 cups pumpkin, cut into 1 inch cubes |
1/2 medium onion, small dice |
2 slices canadian bacon, small dice |
cooking spray |
2 -4 tablespoons evaporated skim milk |
1 -2 tablespoon butter (optional) |
Directions:
1. In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 6-10 minutes.
2. While potato/pumpkins are cooking. Sauté onions and Canadian bacon in a non-stick pan prepared with a bit of cooking spray about 3-4 minutes. Onions should should be tender and golden. If the pan gets dry while cooking, sprinkle a bit of water into the pan.
3. Drain potatoes and pumpkin and return to pan. Lower heat to the lowest flame possible. Mash by with a potato masher, mixer or immersion blender. Add milk and butter to thin a bit and make mash creamier.
4. Mix in the onions & bacon.
5. Serve.
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