Pumpkin Mashed Potatoes with Fennel and Spinach


These unique mashed potatoes were inspired by one of the few TV shows both my hubby and I enjoy watching together – Anthony Bourdain’s No Reservations. When Tony had a show on Chile a few months ago, he devoured mashed potatoes with pumpkin, celery, and spinach in wine country – yum! They sounded so tasty that I actually immediately grabbed my laptop and wrote down the flavor combination. I’m not a huge celery fan, but I do like fennel and I think it’s a nice substitute. The pumpkin flavor really comes through, but isn’t overpowering, and I love that the spinach is mixed right in for a little added nutritional boost!

What you will need

10 red potatoes, scrubbed and cut into chunks

1/2 tablespoon olive oil

1/2 bulb fennel, trimmed and chopped

2 garlic cloves, minced

2 15-ounce cans pure pumpkin puree

1 10-ounce package frozen spinach, cooked and well drained

1 cup buttermilk

2 teaspoons salt


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