Mashed potatoes are everyone’s go-to comfort food, but this pumpkin and root vegetable mash takes things to a whole new level. It is rich, buttery, and bursting with fall flavor. The kind of side dish that instantly makes any meal feel special. The creamy pumpkin adds a subtle sweetness, while parsnips and turnips bring that deep, earthy flavor that just tastes like autumn on a plate.
What I love most about this recipe is how simple it is to make, yet how elegant it feels when served. The secret is using a mix of red potatoes for a creamy base, real butter for richness, and just a pinch of nutmeg to tie all those warm flavors together. It is one of those dishes that looks and tastes like you have gone to extra effort even though it all comes together in under an hour.
This mash is perfect alongside roasted chicken, turkey, or beef. It is a wonderful addition to any holiday table. If you want to keep it vegetarian, it pairs beautifully with roasted vegetables or a hearty mushroom gravy. Plus, the vibrant orange hue looks absolutely stunning on the plate.
I love making this for cozy family dinners or Sunday roasts. It is the kind of dish that feels familiar but fresh, comforting yet exciting. Proof that even the classics can get a delicious seasonal upgrade.
Pumpkin and Root Vegetable Mash
Equipment
- large saucepan
- Serving Dishes
- potato masher
Ingredients
- 4 large red potatoes cubed
- 1 can 15oz / 425g pure pumpkin
- 2 turnips peeled and cubed
- 5 parsnips peeled and cubed
- ½ cup butter cubed (115g)
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp ground nutmeg
- Fresh parsley for garnish
Instructions
- Place the potatoes, parsnips, and turnips into a large pan of water and bring to a boil.
- Cover and simmer for about 20 minutes until tender.
- Drain, then mash in the butter and canned pumpkin.
- Stir in the garlic powder, salt, pepper, and nutmeg.
- Serve in a large dish and garnish with a sprig of fresh parsley.
Did you make this recipe?
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