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.

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.

Per Serving: 231 calories; protein 4.6g; carbohydrates 37.7g; fat 7.8g; sodium 583.2mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .