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.
- 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
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.
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.
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.