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 These Pumpkin Mashed Potatoes Are So Good
- This makes a perfect side dish for Thanksgiving or Christmas dinner!
- Easy to make, only 5 mins prep.
- Packed with flavor, including miso, cinnamon and maple syrup.
- A great way to amp up your mashed potatoes.
- Potatoes or sweet potatoes
- Heavy cream
- Canned pumpkin
- Spices: cinnamon, ginger, nutmeg, cloves
- Maple syrup
- Miso paste or Worcester sauce
- Salt and pepper
- Chives or parsley (optional)
How To Make These Pumpkin Mashed Potatoes – Step By Step
Miso In 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” – and when cooking Asian dishes, I reach for soy sauce or miso paste. For non-Asian dishes, Worcestershire sauce, anchovy paste, beef broth or demi-glace.
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.
How Long Do Pumpkin Mashed Potatoes Last?
Cooked Pumpkin Mashed Potatoes stay fresh and flavorful in the refrigerator for up to four days. Place cooked mash in a clean, covered container, and store them in the refrigerator within 2 hours of cooking for best results.
Can I Freeze Pumpkin Mashed Potatoes?
Yes! Place scoops of mash 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. Place 2 cups of mash in a quart-size freezer-safe bag and squeeze out extra air. Frozen mash can last up to 10 months in the freezer.
Top Tips For Pumpkin Mashed Potatoes
- If you don’t have miso, you can use Worcester sauce.
- 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.
Pumpkin Mashed Potatoes Recipe Video
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? Fell free to leave a star rating and I’d love to hear from you in the comments below!
Pumpkin Mashed Potatoes Recipe
- 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
- 2 tablespoons miso paste or 1 teaspoon Worchestershire sauce
- 1/2 teaspoon salt
- freshly ground black pepper
- minced fresh chives or parsley optional
- Additional maple syrup to drizzle
- 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. Mash and 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.