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Smashed Potatoes and Pumpkin

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 3 cups cubed peeled fresh pumpkin (1 pound)
  • 3 cups diced peeled yellow Finnish or baking potatoes (1 pound)
  • 1 cup 1% low-fat milk
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 2 garlic cloves, sliced
  • 1 bay leaf
  • 1/2 cup low-fat sour cream
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon ground nutmeg

Nutrition Information

  • calories 136
  • caloriesfromfat 23 %
  • fat 3.4 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 0.2 g
  • protein 4.4 g
  • carbohydrate 23.4 g
  • fiber 1.8 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 148 mg
  • calcium 92 mg

How to Make It

  1. Combine the first 6 ingredients in a Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed, stirring occasionally. Remove pumpkin mixture from heat, and discard bay leaf.

  2. Mash pumpkin mixture with a potato masher. Stir in sour cream and remaining ingredients.