Pumpkin Mashed Potatoes


  • 2 ½ pounds russet potatoes, scrubbed
  • ¼ cup margarine (such as Country Crock®)
  • 1 cup canned pumpkin
  • 1 teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon dried basil
  • Directions

  • 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.

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