Skip to Content

Fall Festival Pumpkin Mashed Potatoes

By simply adding canned pumpkin puree to Yukon gold mashed potatoes you’ll be amazed by the beautiful fall color, and delicious taste, of these Fall Festival Pumpkin Mashed Potatoes!

Mashed Potatoes with Pumpkin

Move over plain old mashed potatoes! These Fall Festival Pumpkin Mashed Potatoes are sure to become a new family favorite!!

Treating your family and friends to something new this fall season couldn’t be easier. By adding a can of 100% pure pumpkin to Yukon gold mashed potatoes, along with a little butter, sour cream and milk you’ll wonder why you haven’t been doing this all along. Trust me. You’re going to love this new twist on an old classic!

Yukon gold mashed potatoes with pumpkin

The easy instructions for making pumpkin mashed potatoes;

  • Wash and chop 3 pounds of Yukon gold mashed potatoes into 3″ chunks.
  • Add the potatoes to a large pot and cover with cold water.
  • Add salt and cook the potatoes over medium heat until fork tender (approximately 15 minutes).
  • Drain the water from the potatoes and lightly mash them.

How to make pumpkin mashed potatoes

  • Add butter, canned pumpkin, sour cream, milk, and pepper.
  • Mash to your desired consistency.
  • Spoon the pumpkin mashed potatoes into a really cute hand painted autumn leave and pumpkin bowl (optional  LOL), and top with a pat of butter and additional black pepper (if desired) before serving.

Making Pumpkin Mashed Potatoes

To kick up the pumpkin flavor, why not add additional canned pumpkin to your turkey or beef gravy? I didn’t do that because I didn’t think of it until just this moment…but why not? It sounds good, don’t you think?

Pumpkin Mashed Potatoes

The following items are some suggested products I’ve chosen that will aid you in the making (and serving) of this recipe for Fall Festival Pumpkin Mashed Potatoes if needed.

By clicking on the item, you’ll be taken directly to, and if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product through Amazon.

Mashed Potatoes with Pumpkin

Fall Festival Pumpkin Mashed Potatoes

Renee - Kudos Kitchen
By simply adding canned pumpkin puree to Yukon gold mashed potatoes you'll be amazed by the color, and taste, of these Fall Festival Pumpkin Mashed Potatoes!
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Calories 0 kcal


  • 3 pounds Yukon gold potatoes washed and cut into 3" pieces
  • water to cover potatoes
  • 2 tablespoons salt
  • 4 tablespoons butter plus additional for topping
  • 1 can 15.5 ounces 100% pure pumpkin puree
  • ½ cup sour cream or Greek yogurt
  • ½ cup milk or more if you like creamier potatoes
  • ¼ teaspoon black pepper


  • Place the potatoes in a 5 quart pot and add cold water to cover. Add the salt.
  • Cover the pot and cook the potatoes to fork tender (approximately 15 minutes).
  • Drain the potatoes and return them to the hot pot and mash lightly.
  • Add the remaining ingredients and mash to your desired consistency. *Note - if you like creamier potatoes, add more milk a little at a time.
  • Serve with additional butter and a light sprinkling of black pepper (if desired).


Tools and equipment:
5 quart stockpot with lid
potato masher
cutting board
chef's knife
measuring cup
serving bowl


Serving: 0Calories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Let us know how it was!

Pumpkin Mashed Potato Recipe

And now, how about we share some #PumpkinWeek love for all the bloggers who participated in bringing you all pumpkin recipes your heart desires, along with a very special THANK YOU to Terri from Love and Confections for hosting, and coordinating this entire week of pumpkin LOVE!

Chocolate Chip and Pumpkin Empanadas from Caroline’s Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor’s Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Gluten Free Pumpkin Cornbread from Feeding Big
Pumpkin Hummus from The Freshman Cook
Pumpkin Madeleines from Family Around The Table
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice Latte with Rum Chata from Hezzi-D’s Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles

#PumpkinWeek2016 Logo


You’ll notice that I used one of my very own hand painted bowls (Autumn Leaves and Pumpkins) to serve my Fall Festival Pumpkin Mashed Potatoes.

It’s rare that I actually have one of my own items in my possession, but as I’ve mentioned before, pumpkins and autumn colored leaves are my absolute favorite things in all the world.

Naturally, this is one of the very few pieces of my own hand painted glassware items that I use every year and treasure. It’s one of my very favorites, and just makes me happy!



Autumn Leave and Pumpkin Hand Painted Frosted Glassware


Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a commission for my recommendations.  As always, I thank you for your support!

Until we eat again, I hope you have a delicious day!

Kudos Kitchen Custom Signature

Homemade Herbed Chicken Stock
Delicious Herbed Organic Homemade Chicken Stock
← Read Last Post
Double Chocolate Cheesecake with Espresso Chocolate Cracker Crust
Read Next Post →
Recipe Rating