Pumpkin Mashed Potatoes Recipe

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. 

Pumpkin Mashed Potatoes Recipe

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.

Ingredients

  • Potatoes or sweet potatoes
  • Butter
  • 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

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.

Pumpkin Mashed Potatoes in a bowl

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.

close up of mash

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

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!

 

4.47 from 13 votes
Pumpkin Mashed Potatoes Recipe
Prep Time
5 mins
Cook Time
25 mins
Total Time
25 mins
 

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)

Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 231 kcal
Author: Jaden
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
  • 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
Instructions
  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. Drizzle with a bit more maple syrup just before serving.
Recipe Notes

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

Nutrition Facts
Pumpkin Mashed Potatoes Recipe
Amount Per Serving
Calories 231 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 23mg8%
Sodium 465mg20%
Potassium 960mg27%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 6g7%
Protein 6g12%
Vitamin A 11290IU226%
Vitamin C 24.5mg30%
Calcium 92mg9%
Iron 7.3mg41%
* Percent Daily Values are based on a 2000 calorie diet.