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.

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
40 mins
6 servings


  • 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


  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 (per serving)

231 Calories
8g Fat
38g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 231
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Sodium 583mg 25%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 5g
Vitamin C 13mg 63%
Calcium 41mg 3%
Iron 2mg 13%
Potassium 880mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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