Pumpkin Mash

Name: Pumpkin Mash
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 400 g waxy potatoes; 800 g pumpkin; 200 ml warm milk; Butter; Pepper &amp; salt

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30min

•

Easy

Pumpkin Mash: a delicious mix of soft potatoes & pumpkin, enriched with warm milk, butter, pepper & salt. Simple & flavorful!

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Ingredients

What do you need?

Quantity: 4P

400 g waxy potatoes
800 g pumpkin
200 ml warm milk
Butter
Pepper & salt

Preparation method

How do you make this?

Peel and cut the potatoes and pumpkin into equal pieces.

Steam them together until soft, then mash them with a potato masher.

Whip in the warm milk, butter, and seasonings vigorously. Taste and adjust seasoning if necessary.

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Kitchen must haves & Tips

For this recipe

Tips

Avoid freezing and defrosting, because this can influence the texture and taste. When reheating you can add extra milk or butter if necessary to restore the original creaminess.

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FAQ

How do you store pumpkin mash?

Pumpkin mash can be stored in both the refrigerator and the freezer. Here are some guidelines for both methods: In the Refrigerator Cool Down: First, let the pumpkin mash cool completely to room temperature. This reduces condensation and prevents the growth of bacteria. Airtight Container: Place the cooled mash in an airtight container. This helps prevent drying out and the transfer of odors from other foods. Storage Time: In the refrigerator, pumpkin mash can last about 3 to 5 days. In the Freezer Portions: Divide the mash into portions if you do not plan to use it all at once. This makes it easier to thaw only the amount you need later. Freezing: Place the portions in freezer-safe bags or containers. Make sure to remove as much air as possible. Labeling: Label the bags or containers with the freezing date. This helps keep track of how long it has been in the freezer. Storage Time: In the freezer, pumpkin mash can last for about 3 months. Thawing and Reheating Refrigerator: For best results, let the pumpkin mash thaw slowly in the refrigerator. This can take overnight. Microwave or Stovetop: You can also thaw and reheat the mash in the microwave or on the stovetop. Make sure to stir it regularly to promote even heating. Tips Avoid refreezing and thawing repeatedly, as this can affect the texture and flavor. When reheating, you can add extra milk or butter if needed to restore the original creaminess.