Pumpkin Mashed Potatoes With Garlic Butter Recipe
You’re about to discover a game-changing twist on classic mashed potatoes that’ll have your guests begging for the recipe. I’ve perfected this pumpkin and garlic butter version over countless holiday dinners, combining creamy Yukon Golds with velvety pumpkin puree and aromatic garlic butter. Whether you’re looking to jazz up your weeknight sides or planning a show-stopping Thanksgiving spread, these potatoes strike the perfect balance between familiar comfort and elegant innovation. Let me show you how simple ingredients transform into something extraordinary.
Why You’ll Love This Recipe
When autumn rolls around, I can’t resist combining two of my favorite comfort foods into one irresistible side dish.
You’ll love how these pumpkin mashed potatoes blend creamy Yukon Golds with rich pumpkin puree and aromatic garlic butter. They’re perfect for holiday meals but easy enough for weeknight dinners.
Plus, you can make them ahead and reheat when needed – they stay perfectly smooth and velvety.
Key Ingredients & Substitutions
Although this recipe only needs a handful of ingredients, each one plays an essential role in creating the perfect pumpkin mashed potatoes. I’ve tested various substitutions over the years, and these combinations work best for the creamiest results.
| Ingredient | Amount | Substitutions |
|---|---|---|
| Yukon Gold potatoes | 2 pounds | Russet potatoes |
| Pumpkin puree | 1 cup | Butternut squash puree |
| Heavy cream | 1/2 cup | Whole milk or half-and-half |
| Unsalted butter | 6 tablespoons | Salted butter (reduce added salt) |
Step-by-Step Cooking Instructions
Now that we’ve gathered our ingredients, let’s transform them into the creamiest pumpkin mashed potatoes you’ll ever taste.
Start by peeling and cutting your potatoes into 1-inch cubes, then boil them in salted water until fork-tender.
While they’re cooking, warm your milk and cream in a small saucepan.
Drain the potatoes, add the pumpkin puree, warmed dairy, and seasonings, then mash until silky smooth.
Expert Tips for Perfect Results
Since I’ve made this recipe hundreds of times in my restaurant kitchen, I’ve learned a few game-changing secrets for achieving perfectly smooth and flavorful pumpkin mashed potatoes.
Always use Yukon Gold potatoes for their buttery texture, and warm your milk and butter before mixing.
Don’t overmix – that’ll make them gummy. For extra smoothness, pass the potatoes through a ricer instead of using a masher.
Storage and Make-Ahead Guidelines
These perfectly creamy pumpkin mashed potatoes don’t just taste amazing right away – they’re also great for making ahead.
| Storage Method | Duration |
|---|---|
| Refrigerator | 3-4 days |
| Freezer | 2 months |
| Room temp | 2 hours |
| Slow cooker | 4 hours |
| Food warmer | 3 hours |
You’ll want to store them in an airtight container and reheat gently with a splash of warm cream or butter. For best results, let them come to room temperature before reheating.
Serving Suggestions and Pairings
Pumpkin mashed potatoes make the perfect side dish for three classic fall favorites: roasted turkey, glazed ham, or herb-crusted pork tenderloin.
I love serving them alongside roasted Brussels sprouts and cranberry sauce for a complete autumn meal.
You’ll also find they pair beautifully with grilled chicken, meatloaf, or pot roast.
For vegetarian options, try them with roasted mushrooms or glazed root vegetables.