Move over plain old mashed potatoes! These Pumpkin Mashed Potatoes are sure to become a new family favorite!!
I originally shared this recipe in 2016. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making pumpkin mashed potatoes is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Yukon gold potatoes
- canned 100% pure pumpkin purée
- sour cream or Greek yogurt
- salt and pepper
Kitchen tools and equipment needed:
- large stockpot with lid
- potato masher or potato ricer
- measuring cups and spoons
- can opener
- serving bowl
- large serving spoon
Why this recipe works:
Treating your family and friends to something new this 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!
How this recipe came to be:
I wanted to kick up the fall flavor of my mashed potatoes one night and spied a can of pumpkin puree in the cupboard.
I was very pleased with the results and flavor of these pumpkin mashed potatoes and I was extra happy that my family gave them a unanimous two thumbs up!
Can other types of potatoes be used for this recipe?
Sure. Use whatever happens to be your favorite potato for mashing.
I love that Yukon gold potatoes don’t need to be peeled (a real timesaver), and I appreciate the extra nutrition that the potato peels provide.
Want more pumpkin flavor?
Why not add some canned pumpkin to your turkey or beef gravy to kick up the pumpkin flavor?
It sounds good, don’t you think?
Can you make pumpkin mashed potatoes with instant potato flakes?
Make the mashed potatoes according to the box instructions and then stir in some canned pumpkin purée (not pumpkin pie mix) into the finished potatoes.
How long will the leftovers keep in the refrigerator?
If stored well in an air-tight container, pumpkin mashed potatoes will keep in the refrigerator for up to 5 days.
How to reheat mashed potatoes:
Allow the chilled mashed potatoes to sit at room temperature for at least 30 minutes.
Then add the potatoes to a covered dish and reheat them in a preheated 350-degree Fahrenheit oven for at least 30 minutes (stirring occasionally) or until hot.
The easy step-by-step photo instructions:
- Wash and chop 3 pounds of Yukon gold potatoes into 2½ – 3″ chunks.
- Add the potatoes to a large stockpot and cover with cold water.
- Add salt and cook the potatoes over medium heat until fork tender (approximately 15-20 minutes).
- Drain the water from the potatoes and lightly mash.
- Add butter, canned pumpkin, sour cream, milk, and pepper.
- Mash to your desired consistency.
- Top with a pat of butter and additional black pepper (if desired) before serving.
Additional side dishes you’ll also enjoy:
*Pimento Cheese Mashed Potatoes (shown below and featured in the video)
Why not give traditional mashed potatoes a little update? Pimento Cheese Mashed Potatoes are easy to make and taste amazing!!
*French Onion Mac and Cheese (not shown)
This French Onion Mac and Cheese recipe has got your name written ALL over it, and I’m happily handing it to you! You’re welcome! 🙂
*Old-Fashioned Red Bean Salad (shown below)
This fast, easy, no-cook, and economical recipe for red bean salad calls for only a handful of ingredients. It’s the perfect chilled side dish to serve for any and every occasion!
*Sunflower Crunch Kale and Cabbage Salad (not shown)
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You’re going to love this colorful salad!
*Pumpkin Mashed Potatoes (shown below) THIS IS THE PLACE!!
Pumpkin Mashed Potatoes
- 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).
5-quart stockpot with lid, colander, potato masher, cutting board, chef’s knife, measuring cup, serving bowl
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed this mashed potato side dish as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!