Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 0.5 ½ pumpkin (se) (Hokkaido)
- 8 medium potato (s), peeled
- salt and pepper
- nutmeg
- Chilli from the mill
- 200 ml milk (or half milk and cream each)
- 1 tablespoon butter
- 1 pinch (s) dried thyme
Print Recipe
Pin Recipe Instructions
- Cut the peeled potatoes and unpeeled pumpkin into cubes of approximately the same size. Cook both in not too much salted water. Drain, keeping some of the cooking water in the pot. Mash the pumpkin and potato pieces well (for a slightly coarser puree) or pour them through the brisk Lotte (for a finer puree). Heat the milk (e.g. in a microwave) and stir into the potato and pumpkin mixture. Stir in butter and season to taste with salt, nutmeg, chilli, pepper and thyme.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below