Pumpkin Mashed Potatoes

This is what I do with leftover pumpkin after making pumpkin muffins. It's a yummy and healthy twist for your potatoes. Freeze what you do not eat.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 231 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon pumpkin pie spice
• 1 cup canned pumpkin
• ½ teaspoon dried basil
• 2 ½ pounds russet potatoes, scrubbed
• ¼ cup margarine (such as Country Crock®)

Recipe Instructions

Step 1

Cut potatoes into big chunks, leaving skins on.

Step 2

Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.

Step 3

Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

Step 4

Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.