Potato and pumpkin mash
Potato and pumpkin mash is good with meat and even though it may sound weird it is even better served cold on bruschetta.
I have never bought a pumpkin for food and never considered how to prepare it, until my neighbour, la Contadina, gave me a homegrown, medium sized variety and forced me to start looking for recipes. I opted for a mash served warm with chervil, fried onions and crunchy pancetta and it was quite good as a supplement to meat, but it did not become totally irresistible until the day after, when it was served cold as a bruschetta topping. It was so good, I’m happy the pumpkin season has only just begun.
Ingredients
250 g pumpkin
250 g potato
1 tbsp honey
2 tbsp butter
2 tbsp vinegar
Salt and pepper
This recipe serves: 4
Prep time: 15 minutes
Cooking time: 20 minutes
Preparation
- Cut the pumpkin in halves. Remove the seeds and the wiry bits. Cut out wedges, release the meat from the peel and cut it in cubes.
- Peel the potato and cut it in cubes.
- Boil pumpkin and potato in water for 15 minutes.
- Blend the pumpkin and potato with honey, butter, vinegar, salt adding – if necessary – a little of the boiling water.
- Peel and chop the onion.
- Cut the pancetta into very tiny cubes and fry them slowly in olive oil with the onion.
- Arrange the onion and pancetta on top of the potato and pumpkin mash and sprinkle with fresh chervil before serving.
Alternatives to potato and pumpkin mash
Mash potato dishes – Mustard potato flan
Baked squash omelette
Roasted root vegetables
This recipe was last revised in October 2017

Potato and pumpkin mash is great both when served both hot and cold.
Leave a Reply
Want to join the discussion?Feel free to contribute!
Leave a Reply Cancel reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Mmmm, we love pumpkin and it’s just coming into season in this part of Turkey. Never eaten it like this though. We’re going to be trying it soon no doubt as it looks lovely!
Julia
I love cooking with pumpkin, but never would have thought of combining it with potato and serving it on bruschetta. I’m going to have to try this.
I don’t like cold mash and wouldn’t have thought of serving it on bruschetta either (yak), unless someone had challenged my prejudice. This is quite different – more of a cream actually – and really really good.
Just came back to this page for the recipe, am making this tonight. Can’t wait to try it.
I’ve raved about this recipe so much that I’ve passed the link on to several friends. It’s so much tastier (and nutritious) than regular mashed potatoes.
Thanks a lot. It’s nice when someone else shares your tastes:)