Pumpkin Mashed Potatoes
Pumpkin Mashed Potatoes
Calabaza or calabaza squash, also known as the West Indian pumpkin, is a
pumpkin-like squash with a wonderfully rich sweet flavor and firm texture.
It is popular in the Caribbean as well as Central and South America, and is
often sold in the U.S. in Latin markets, already chopped into chunks. If you
can’t find calabaza, regular pumpkin is a fine substitute.
Yield: 12 people
Materials
- 1 pound Yukon Gold potatoes quartered
- 1 pound calabaza peeled, seeded, and cut into large chunks
- 1 cup sour cream, fat free
Instructions
- In a large pot, cook potatoes and calabaza in gently boiling water until tender, about 20 to 25 minutes. Drain in a colander.
- In a large bowl, mash potatoes and calabaza with a wire whisk. Add sour cream and mix well.
Notes
Chef’s Note:
A nice addition is a hint of ground nutmeg.