Transform boring mashed potatoes into a fall inspired sweet and savory dish! Mash in a can of pumpkin puree to your potatoes (or sweet potatoes). Drizzle with maple syrup just before serving. There’s a secret ingredient in this pumpkin mashed potatoes recipe that will add incredible savoriness and depth of flavor.
Why This Recipe Works
- This makes a perfect side dish for Fall, Thanksgiving or Christmas dinner.
- Easy to make, only 5 mins prep.
- Packed with flavor, including cinnamon and maple syrup.
- Secret ingredient: just a dash of Worcestershire sauce
- Keeping the boiling water at a low simmer prevents gummy mashed potatoes
Ingredients
- Potatoes or sweet potatoes
- Butter
- Heavy cream
- Canned pumpkin
- Spices: cinnamon, ginger, nutmeg, cloves
- Maple syrup
- Worcestershire sauce
- Salt and pepper
- Chives or parsley (optional)
How To Make These Pumpkin Mashed Potatoes – Step By Step
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 at a very low boil (a bubble burp every couple of seconds) – a big, rolling boil will make your potatoes mushy. Drain water.
Mash the potatoes. Stir in the remaining ingredients until smooth. Taste and adjust seasonings if needed. Drizzle with a bit more maple syrup just before serving.
Secret Ingredient: Adding the Missing Flavor Element to Pumpkin Mashed Potatoes
We added maple syrup for a tiny hit of sweetness. But the flavor was still flat. Normally, that means it’s missing “umami” or savoriness. After rounds of testing, adding just a dash of Worcestershire sauce completed the flavor profile.
I know it may sound a little strange to add a savory condiment to mashed potatoes, but it works. Don’t just trust me—one of the most famous restaurants in Las Vegas makes a Miso Mashed Potato recipe.
Surprisingly, Worcestershire added the richness and savoriness that the recipe had lacked. It helps pull together all of the flavors—warming spices, sweet maple syrup, and creamy pumpkin.
Can I Cook Mashed Potatoes Ahead of Time?
Absolutely. If you’re cooking for the holidays, this is the perfect side dish to make ahead. Cooked Pumpkin Mashed Potatoes stay fresh and flavorful in the refrigerator for up to four days.
Can I Freeze Pumpkin Mashed Potatoes?
Yes! For convenient single-servings, use a large spoon or ice screen scoop to portion out mashed potatoes. Place scoops on a parchment-lined baking sheet and freeze until solid. Place frozen scoops in a freezer-safe bag, squeezing out as much air as possible.
For group servings, just load up the mashed potatoes into a freezer-safe bag, flatten out and squeeze out the extra air. Frozen pumpkin mashed potatoes can last up to 10 months in the freezer.
Top Tips For Pumpkin Mashed Potatoes
- Make sure you cook the potatoes on a very low boil.
- Drizzle with a bit of maple syrup before serving.
- Sprinkle with minced chives or parsley.
More Pumpkin Recipes
- Roasted Pumpkin Wedges
- Sweet Pumpkin Wonton Dessert
- Pumpkin Whoopie Pies
- Pan-Fried Pumpkin Gnocchi with Brown Butter Sage
Have you tried these Pumpkin Mashed Potatoes? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Pumpkin Mashed Potatoes Recipe
Ingredients
- 2 1/2 pounds potatoes or sweet potatoes peeled
- 2 tablespoons butter
- 1/4 cup heavy cream
- 15 ounce canned 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
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- freshly ground black pepper
- minced fresh chives or parsley optional
- Additional maple syrup to drizzle
Instructions
- 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.
- Mash the potatoes with a potato masher. Stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed. Drizzle with a bit more maple syrup just before serving.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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This is definitely not a recipe I would usually make, but now I am intrigued! Maybe I’ll give it a try.
Hi Paula!
If you decide to try it, enjoy the cooking journey. Feel free to ask if you need the recipe or any guidance. Happy experimenting in the kitchen!
Thanks!
Steamy Kitchen Team
Is Worcester sauce as a substitute for miso a universal recommendation? Or just a good substitute for this recipe? (It’s not something I’ve bought, largely because I’ve got so many other condiments.)
Very nice variation on mashed potatoes. I used sour cream and fresh roasted and pureed pumpkin and it was delicious.
Very delicious Â
I’m one of the cooks at a homeless shelter,so we have to create large-quantity meals using donated items, and some kind souls donated 20 lbs of potatoes, 20 lbs of sweet potatoes, and FIFTY CANS OF ALMOST-EXPIRED PUMPKIN. After days of mashed potatoes, sweet potato casserole, pumpkin pie, pumpkin cake, pumpkin cobbler, pumpkin pancakes, etc., we needed a change, and came across this recipe. We used a combination of sweet and regular potatoes, and used Worcestershire sauce , and it was a HIT! As an additional plus, the director has been on us to use more antioxidant-rich foods, and was thrilled when we told her it included sweet potatoes AND pumpkin. Thanks for posting such a yummy, easy recipe!
Thanks so much Karen!! -jaden
saw this on the front page, and had to thank you for this, even if not during the Fall, love all of the heavy duty research and development to settle on the “missing” miso paste! Also love the sweet potato substitution suggestion (my preference over regular old potatoes)
I love pumpkin and mashed potatoes, this was a perfect combo. I used worcestershire sauce. Great flavor.
HAPPY TURKEY DAY AND THANK U FOF THE TIPS !!
Great recipe. Made it yesterday and it was so delicious!
The video was very helpful!
Good choice thank you for sharing this
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.
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!
http://www.hollyclegg.com
What a great idea! The miso is definitely surprising. Surprising enough that I know I’m going to have to test it out soon!
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!
Sounds delicious!
Your pumpkin mashed potatoes are a fabulous idea and love the picture of the eagle.
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!
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” 🙂
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! 😉
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!
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?
‘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! 😉
I saw someone use pumpkin in an enchilada sauce this week. You all are coming up with some great ideas other than pie.
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.
What a great idea to use pumpkin! Love it! Have a great day!
I bought 6 pumpkins on sale at the grocery store today and this is one recipe I will make with them. Looks delicious – and I have all of the ingredients – will try it tonight!
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.
Miso, I would have never thought to have put that into mashed potatoes with pumpkin. Great idea. That is why I keep coming back to your blog.
Miso and pumpkin mashed potatoes? Girl, you are a crazy genius. I must try these!
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!
That sounds amazing!
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!
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!
this looks delish and will be perfect for autumn/winter and thanksgiving thanks for the recipe! great that you do this on youtube too. I’m very inspired to do so myself now. thanks! xx. gigi. food and beauty blogger @ http://www.gigikkitchen.blogspot.com
Oh goodness, I LOVE this idea! Pumpkin is so delicious in everything.
Though I’m cutting back on my potato consumption – this looks like a fun way to put them on the table for the holidays.
Increase the parsley quantity and add more of garlic for a twist in flavor.:)
Great way to use some pumpkin! I really like the maple miso combo in there!
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!
No pumpkin pie? How does that even work? Now I have to question your tastes… ;P
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!
this just looks perfect for fall! I will making this soon!
Mmm this sounds so lovely!
These look awesome!
LOVING this idea… looks amazing!