Give ordinary mashed potatoes a delicious lift of color and flavor by adding pumpkin. If you like, serve in mini pumpkins for a special presentation. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, ground sage, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.

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  • If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves.

  • To prepare the optional Miniature Pumpkin Bowls: Preheat oven to 325 degrees F. Cut off 1/2 inch from the tops of 4 miniature pumpkins (6 to 8 ounces each); discard tops. Using a spoon, scoop out seeds and membranes and discard. Place pumpkins, cut sides down, on a baking sheet. Bake for 20 to 25 minutes or just until pumpkins are easily pierced with a fork.

Nutrition Facts

159 calories; 4.8 g total fat; 13 mg cholesterol; 206 mg sodium. 26.4 g carbohydrates; 4.3 g protein; Full Nutrition