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
- 1 pound Yukon Gold potatoes quartered
- 1 pound calabaza peeled, seeded, and cut into large chunks
- 1 cup sour cream, fat free
- 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.
Chef’s Note: A nice addition is a hint of ground nutmeg.