Hey, it’s still Christmas time on my blog! I want to share a few more recipes that I cooked and baked at Christmas time. The main meal was the nut roast and there were several side dishes like this mashed pumpkin potatoes. The addition of pumpkin to ordinary mashed potatoes gives the dish a nice earthiness that goes well with roasted meat and vegetarian nut roast too. Rosemary tops up its simplicity!
Mashed Pumpkin Potatoes with Rosemary
Ingredients (serves 4)
– 450 g pumpkin, peeled, cut into small cubes
– 450 g potatoes, peeled, cut into small cubes
– 100 ml cream or sour cream
– 20 g unsalted butter
– 1 sprig rosemary, leaves chopped
– sea salt
In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 20-25 minutes. Drain potatoes and pumpkin. Mash with a potato masher, mixer or immersion blender. Add cream/sour cream and butter to thin a bit and make mash creamier. Season with salt, pepper and rosemary. Serve it warm with the cranberry pistachio nut roast.
More vegetarian Christmas recipes:
Cranberry and Pistachio Nut Roast