Pumpkin Mashed Potatoes with Fennel and Spinach

I can’t believe Thanksgiving is less than a week away! If you’re anything like me, you’ve probably already planned your menu, but I wanted to share this tasty mashed potato recipe just in case you’re still looking for a way to mix things up a bit! It was inspired by one of the TV shows both my hubby and I enjoy watching together – Anthony Bourdain’s No Reservations on the Travel Channel. When Tony had a show on Chile a few months ago, he devoured mashed potatoes with pumpkin, celery, and spinach in wine country – yum! They sounded so tasty that I actually immediately grabbed my laptop and wrote down the flavor combination.

I was really pleased about how well they turned out and I will definitely be making them again! I’m not a huge celery fan, but I do like fennel and I think it’s a nice substitute for celery. The pumpkin flavor really came through, but wasn’t overpowering, and I love that the greens were mixed right in for a little added nutritional boost!

Pumpkin Mashed Potatoes with Fennel and Spinach
Printable Recipe

Ingredients:
10 red potatoes, scrubbed and cut into chunks
1/2 tablespoon olive oil
1/2 bulb fennel, trimmed and finely chopped
2 cloves garlic, minced
2 15-ounce cans pure pumpkin puree
1 10-ounce package frozen spinach, cooked and well drained
1 cup buttermilk
2 teaspoons salt

Directions:
Bring a large stockpot of water to a boil over high heat and boil potatoes for 18 to 22 minutes or until tender. Drain and place in a very large bowl.

Meanwhile, heat olive oil over medium high heat in a medium skillet and saute fennel for 6 to 8 minutes or until tender. Add garlic and saute one additional minute.

Mash potato chunks in the large bowl with a fork. Mix in fennel, pumpkin puree, spinach, buttermilk, and salt. Makes 8 servings.

Nutrition: 228 calories, 1.7g fat, 8.6g fiber, 7.4g protein per serving
Cost: $1.05 per serving

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44 Responses to Pumpkin Mashed Potatoes with Fennel and Spinach

  1. Oh yum! This would be a great side dish to have/make for Thanksgiving. I love how you can just watch a tv show, get inspired and recreate that recipe. Great job! I love the colors in this dish, too. It’s so fall-esque and signifies comfort to me! Have a great weekend.

  2. Such a fabulous idea! So creative, too – I never would have thought to combine pumpkin and mashed potatoes, but it sounds delicious! I love how the pumpkin and the greens give the mashed potatoes a great nutrient boost, too – AWESOME!!

  3. These sound fantastic. I love mixing things like apples and parsnips with potatoes for a more interesting flavor profile and these sound like they would be amazing as well. The inclusion of fennel is interesting because to be honest, I’m not sure I’ve ever paired it with pumpkin before.

  4. Brilliant! These look wonderful, and will surely make an appearance on our plates between now and December. I love that you added fennel, too. I tend to think anything savory is improved with a bit of fennel.

  5. Thanks everyone! Glad to know I’m not the only one that avoids celery :)

    Jenn – I’m with you on adding fennel to savory dishes!

    Erica – Yay, finally :)

  6. Just experimented tonight with a blend of sweet potatoes, pumpkin puree, Greek yogurt & pineapple chunks – cut up. Tasted pretty good; & easy.

    I find sweet potatoes & pineapple to be a nice blend. But, may delete them & try your spinach
    combo.

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