Smashed Potatoes and Pumpkin

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Yield
6 servings (serving size: 1 cup)
October 1997
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 136
  • Caloriesfromfat 23%
  • Fat 3.4g
  • Satfat 2g
  • Monofat 1g
  • Polyfat 0.2g
  • Protein 4.4g
  • Carbohydrate 23.4g
  • Fiber 1.8g
  • Cholesterol 10mg
  • Iron 1mg
  • Sodium 148mg
  • Calcium 92mg

How to Make It

Step 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.

Step 2

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

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