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Smashed Potatoes and Pumpkin

Smashed Potatoes and Pumpkin

Cooking Light OCTOBER 1997

  • 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

Preparation

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.

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

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 23%
  • Fat: 3.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.4g
  • Carbohydrate: 23.4g
  • Fiber: 1.8g
  • Cholesterol: 10mg
  • Iron: 1mg
  • Sodium: 148mg
  • Calcium: 92mg
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Smashed Potatoes and Pumpkin Recipe

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