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Mashed Potatoes with Pumpkin
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Fall Festival Pumpkin Mashed Potatoes

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Calories: 0kcal
Author: Renee - Kudos Kitchen


  • 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: 0 | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg