Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 cup pumpkin puree (unsweetened/plain)
  • 4 tbsp unsalted butter, softened
  • ½ cup heavy cream, warmed
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • ¼ tsp cracked black pepper

Instructions:

  1. Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until they are fork-tender.
  2. Drain the potatoes into a colander and let them sit for 2 minutes to allow the excess steam to escape, preventing a watery mash.
  3. Return the potatoes to the hot pot or a bowl and mash them thoroughly until no large lumps remain.
  4. Stir in the softened butter and warmed heavy cream until the mixture is velvety and smooth.
  5. Fold in the pumpkin puree, garlic powder, salt, and pepper. Stir gently until the mahogany-colored hue is uniform, being careful not to overmix.