Pumpkin Mashed Potatoes Recipe

Pumpkin Mashed Potatoes Recipe

I don’t cook with canned pumpkin nearly enough, it seems most cooks only use it for making pumpkin pie, but since I’m not a pumpkin-pie-kinda-gal (not everyone is, right?) the canned pumpkin rarely ever makes it into my cart.

Well, 2 weeks ago, it finally did. I dared myself to make something with it – and if you can just imagine me at the grocery store, pacing around and around with a can of pumpkin in my hand, mumbling to myself (…I just dare you, Jaden, double-dare!), you’ve got the right mental picture.

Pumpkin Mashed Potatoes Recipe

I read somewhere recently (I know, so very specific, right?) – I just don’t exactly remember where – but somewhere out there in the internets about people who don’t like to mess with mashed potatoes. No shaved parmesan, no truffle oil, no stir-ins or sprinkle-ons. Just plain ‘ol mashed potatoes…..which is TOTALLY fine by me, but potatoes deserve to have a little fun too, right?

Pumpkin Mashed Potatoes Recipe

I settled on pairing pumpkin with mashed potatoes and added ground ginger, cinnamon, nutmeg and clove. Of course, butter and a bit of heavy cream as well. Kelly and I tasted the pumpkin mashed potatoes and decided that it needed more.

We added maple syrup for a tiny hit of sweetness. But the flavor was still flat. Normally, that means it’s missing “umami” – and when cooking Asian dishes, I reach for soy sauce, fish sauce or miso paste. For non-Asian dishes, Worcestershire sauce, anchovy paste or demi-glace.

Pumpkin Mashed Potatoes Recipe

After rounds of testing, miso paste was the winner. I know it may sound a little strange to add miso paste to mashed potatoes – but don’t tell that to one of the most famous restaurants in Las Vegas! (Here’s my recipe for Miso Mashed Potatoes)

Surprisingly, miso paste added the richness and savoryness that the recipe had lacked. It helps pull together all of the flavors – warming spices, sweet maple syrup, creamy pumpkin.

If you don’t have miso paste, try 1 teaspoon of Worcestershire Sauce in its place.

By the way, this makes a perfect side dish for Thanksgiving or Christmas dinner!

Pumpkin Mashed Potatoes Recipe Video


Pumpkin Mashed Potatoes Recipe

Servings: 6 Prep Time: 10 minutes Cook Time: 25 minutes

Regular or low-sodium miso paste is perfect. If you don't have miso paste, substitute with 1 teaspoon of Worcestershire Sauce.


2 1/2 pounds potatoes, peeled
2 tablespoons butter
1/4 cup heavy cream
15 ounce can pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons maple syrup
2 tablespoons miso paste
1/2 teaspoon salt
freshly ground black pepper
minced fresh chives or parsley (optional)


1. Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) - a big, rolling boil will make your potatoes mushy. Drain water.

2. Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed.

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Comments 41

  1. Jacqueline

    I do the same thing with sweet potatoes from the can. I’ve used canned pumpkin for handmade ravioli. Yet, it didn’t occur to me to use canned pumpkin just as a beautiful tasty side. This is going on my Thanksgiving menu! Love it!

  2. Kim in MD

    Thanks to a very generous blogger friend, I have Miso & Easy and have fallen in love with it. I personally think potatoes are like rice and pasta…they taste like the favors you add to them! I can’t wait to add some pumpkin and miso to my mashed potatoes. Oh, and I am so grateful I paid to make my phone a wi-fi hotspot during this “Frankenstorm” so I could view your blog and comment!

  3. Patty @ Healthy Vegetarian

    This sounds delicious. My grocery store marked down all of their fresh pumpkins to a price I couldn’t turn down (I bought 6). I was searching for some new pumpkin recipes and found yours – I love it!

  4. Janis

    SO funny–I _swear_ I said to the BF just last week, “We need to cook with pumpkin more. It’s got all that great beta-carotene, vitamins, and fiber.” And voila!

  5. Stefanie

    These images are beautiful, I especially love your wooden serving bowl. And those shots with the maple sugar pond on top just make me want to grab a spoon and dive right in!

  6. Bridget

    I made this one today, altho i replaced the canned pumpkin and heavy cream with fresh pumpkin. i put cooked pumpkin in a blender with creme fraiche and used that instead of canned pumpkin. it was great.
    i should put some miso in normal mashed potatoes. its something i would never think of myself, but might be awesome.

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  8. SeattleDee

    I am so in love with all things savory that sweet pumpkin mashed taters would never occur to me, but they sound strangely tempting. This is now a must try recipe BEFORE springing it on Turkey Day diners.

  9. Chris

    I saw someone use pumpkin in an enchilada sauce this week. You all are coming up with some great ideas other than pie.

  10. Kim in MD

    ‘Tis the season of the pumpkin! Adding pumpkin purée to mashed potatoes is genius, Jaden! I just happen to have some Miso & Easy in my fridge! 😉

  11. Jack Tanksley

    Kevin is a guy who should know. I made his pumpkin/shrimp bisque last night. Amazing. Hey Jaden, how can we turn this into a fritter?

  12. Linda

    I just made a lot of fresh pumpkin puree and thought this might go well with some potatoes and came across your recipe. This sounds delicious!!

    Thanks for sharing it!

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  14. Spikeygrrl

    Hi Linda,

    FINALLY, someone else who makes their own pumpkin puree from fresh! People just don’t believe how big a difference this makes in both text and texture until they’ve tried it.

    Every so often, just for a change-up, I roast my pumpkins over a fruitwood fire instead of in the oven. The hint of smokiness imparted to the puree just SINGS in savory dishes…and even when diluted in desserts, I get people pestering me for my “secret ingredient” 🙂

  15. Jack Tanksley

    Using a fresh pumpkin is easy. Cut off the stem. Then cut the pumpkin in half around the equator. Scoop out that funny little fish net stuff where all the seeds hang out. Save the seeds if you want to roast them later. Preheat the oven to 300º. Place the pumpkin halves on a baking rack cut side down for 1 hour. Then cool for an hour. Cut the pumpkin into sections. Take a knife and remove the rind. Put into a food processor and process until smooth. Push through a sieve and you’re ready to use it. Tastes even better than canned. Try this on a Big Green Egg and ooooohhhhh la la!

  16. Ann

    my pumpkin pie recipe uses mace in addition to ginger and cinnamon,also molasses and honey. I’m thinking mace, molasses and honey might be another riff on your mash potatoes and pumpkin dish. On the umami idea love the idea of anchovies, a much maligned and under utilized ingredient. Good on ya steamy gal!

  17. Becky

    I am just learning my way around the kitchen, Holly Clegg’s latest cook book, “Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence” has shown me some great tips. Now that I know my way around the kitchen a little better I feel like I could tackle this recipe! Thanks for sharing. It is definitely going in my recipe book!


  18. Lynn

    I thought this came out a bit bland so I added more salt and maple syrup and it was tasty! Would be good with chopped apples. I also subbed whole milk for heavy cream to make it less rich.

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