Vegetarian Christmas – Mashed Pumpkin Potatoes with Rosemary

January 5, 2012 4 Comments

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
- pepper

Method

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
Pumpkin Pie

Comments (4)

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  1. A fabulous mash! So scrumptious.

    Cheers,

    Rosa

  2. This looks simple, delicious and perfect for this time of year, not just Christmas. Your photo is gorgeous too (as always!)

  3. Oh how scrumptious, Zita! My Mum used to make something similar to this with squash in place of the pumpkin. Delish!

  4. Zita says:

    Thank you girls, for your lovely comments!

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