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Potato and Pumpkin Puree

Adapted by Ashley Rodriguez from Gourmet, November 2010

1 1/2 pound large boiling potatoes
1/2 stick unsalted butter, cut into pieces
1 cup canned or fresh (roasted) pumpkin
3/4 cup whole milk, warmed
1/4 pound Italian Fontina cheese, diced (about 1 cup)
1 1/2 teaspoon finely chopped sage
1 tablespoon cider vinegar
1/4 teaspoon grated nutmeg
Salt and pepper to taste

Peel potatoes and cut into 1-inch pieces. In a medium saucepan add the potatoes, 2 teaspoons salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes. Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar and nutmeg. Season with salt and pepper.