Mashed Potatoes with Pumpkin and Greens

For a slightly different take on the usual potatoes, pumpkin and braised Swiss chard are mashed along with the spuds for a dish still wholly suited to the holiday table.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Mike Krautter

Source: Martha Stewart Living, November 2015


  • 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces (5 cups)
  • 1 head garlic, halved lengthwise
  • Coarse salt and freshly ground pepper
  • 3 pounds pumpkin or orange-fleshed squash, such as calabaza, peeled and cut into 2-inch pieces (8 cups)
  • 1/2 stick unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion, coarsely chopped (2 cups)
  • 2 bunches rainbow Swiss chard (1 1/2 pounds total), leaves and stems separated, leaves cut into 2-inch pieces
  • 1/2 cup whole milk
  • Pinch of freshly grated nutmeg


  1. Cover potatoes and garlic with 2 inches water in a large pot. Bring to a boil; season with salt. Reduce heat to medium and simmer 5 minutes. Add pumpkin and simmer until just tender, about 15 minutes. Remove garlic; drain.

  2. Add butter and oil to pot and heat until butter melts. Add onion and chard stems; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chard leaves, milk, and nutmeg; season with salt and pepper. Simmer, partly covered, just until chard is tender, about 3 minutes.

  3. Remove from heat and stir in potatoes and pumpkin, smashing lightly with the back of a spoon but leaving some larger pieces. Season with salt and pepper; serve.


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