Pumpkin Potatoes

Equal parts pumpkin and potatoes boiled together, then mashed with butter and finely chopped onion. That’s it. This old French preparation (Pommes de terre à la citrouille) is country cooking at its simplest, and the pumpkin adds a natural sweetness and golden color that plain mashed potatoes can’t touch.

The raw onion stirred into the hot mash softens just enough to keep a little bite, which cuts through all that buttery richness. Serve it alongside golden, crispy slices of fried bacon or salt pork and you’ve got a side dish that steals the show from whatever main you planned.

The loose, forgiving nature of this recipe is part of its charm. No exact measurements needed, just equal parts potato and pumpkin, enough butter to make it creamy, and seasoning to taste.

Chef Tips

• Use sugar pumpkin (pie pumpkin) rather than carving pumpkins. The flesh is denser, sweeter, and less watery.
• Cut the pumpkin and potatoes into similar-sized pieces so they cook at the same rate. Pumpkin tends to soften faster, so check with a fork and remove pieces early if needed.
• Drain the boiled vegetables thoroughly before mashing. Excess water makes the mash thin and gluey.
• A pinch of nutmeg in the mash pairs naturally with the pumpkin’s sweetness.

Variations

• Swap pumpkin for butternut squash for an even silkier, sweeter mash.
• Fold in grated Gruyère or Parmesan while mashing for a richer, cheesy version.
• Top with crispy fried shallots instead of bacon for a vegetarian option.