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Pumpkin Mashed Potatoes

Tired of the same old mashed potatoes on your holiday table? Try these pumpkin mashed potatoes for a fall twist.

A bowl of pumpkin mashed potatoes.

Potatoes are so versatile. Baked, mashed, salad, fried chips, fried wedges, au gratin, hasselback, etc. They're a staple on holiday dinner tables at Thanksgiving.

Mashed potatoes are the most common Thanksgiving preparation, but for those who like to vary their dishes up year to year, these pumpkin mashed potatoes are new but still familiar enough for those who crave the classics.

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This easy side dish has only six ingredients.

  • Yukon gold potatoes: Yukon gold potatoes are semi-starchy and semi-waxy, perfect for many cooking applications, including mashed potatoes. If you can't find them, substitute russet potatoes instead.
  • Whole milk: mashed potatoes are not the time to skimp on the fat. Use whole or reduced fat.
  • Fresh sage leaves. Rosemary would also be delicious.
  • Unsalted butter: the better quality, the more delicious the final dish will be.
  • Pumpkin puree: you can use homemade or store-bought.
  • Spices: salt (I prefer kosher) and nutmeg.

See recipe card for quantities.


Peel your potatoes and cut them into ½ to 1 inch cubes. Place them in a large saucepan and cover with cold water.

Potato cubes being simmered in a pot of water.

Bring the water to a boil, then reduce the heat so the water simmers. Cook the potatoes at a simmer.

Drain the potatoes well. Press them through a ricer or transfer to a bowl and mash them with a potato masher.

Riced potatoes.

While the potatoes are simmering, combine the milk and sage leaves. Bring to scalding. Remove from the heat and let sit for 10 minutes.

Remove the sage leaves, then add the butter, pumpkin, salt and nutmeg. Heat over medium flame until the butter is melted.

A saucepan with milk, melted butter, pumpkin, salt and nutmeg.

Stir the warm pumpkin/milk mixture into the riced potatoes until the mixture is smooth.

A bowl of just-mixed pumpkin mashed potatoes.


  • Need to make this dairy free? You can use coconut milk instead. You might be able to use almond milk, but it's not as thick as dairy milk or coconut milk and might thin your potatoes out too much. You can substitute non-dairy spread for the butter.
  • Potatoes - as mentioned above in the ingredients section, you can substitute russet potatoes for Yukon gold.


You'll need a relatively large stockpot for cooking the potatoes. You need to cover them with water that comes an inch above the top of the potatoes. You'll need a separate, smaller saucepan for warming the milk, butter and pumpkin.

A good ricer is essential for buttery, smooth mashed potatoes. If you prefer chunky mashed potatoes, you can use a masher.


You can make pumpkin mashed potatoes a day ahead of time and gently rewarm them on the stovetop over medium heat, stirring often to prevent them from sticking to the bottom of the pan.

Store leftovers in an airtight container with a tight-fitting lid for 3 to 5 days.

A bowl of pumpkin mashed potatoes.

Pumpkin Mashed Potatoes

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 2 minutes
Total Time: 42 minutes

Tired of the same old mashed potatoes on your holiday table? Try these pumpkin mashed potatoes for a fall twist.


  • 2 lbs Yukon gold potatoes, peeled and cut into ½-inch cubes
  • 1 cup whole milk
  • 4 fresh sage leaves, cut in half
  • 6 tablespoons unsalted butter
  • ¾ cup pumpkin puree
  • ¼ teaspoon nutmeg
  • Salt


  1. Place the potato cubes in a large pot and cover with cold water. Add a generous pinch of salt to the water and set over high heat. Bring to a boil.
  2. Reduce the heat to a simmer and cook for 20 minutes.
  3. Place the butter, milk, sage leaves, and nutmeg in a small saucepan. Bring to scalding.
  4. Drain the potatoes well. Pass through a ricer into a mixing bowl, or transfer the cubes to a mixing bowl and mash with a potato masher.
  5. Remove the milk mixture from the heat and stir in the pumpkin puree.
  6. Stir the pumpkin/milk mixture into the potatoes. Season with salt and additional nutmeg if needed.
  7. Transfer to a serving bowl. Garnish with fresh thyme leaves if desired.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 133mgCarbohydrates: 36gFiber: 4gSugar: 5gProtein: 6g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

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Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

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