Pumpkin Dutchess Potatoes: A twist on traditional mashed potatoes for Thanksgiving Recipe
Ingredients
- 2 pounds Idaho® Russet potatoes
- 1 1/2 teaspoons salt, divided
- 1 15-ounce can pure pumpkin puree (NOT pumpkin pie filling)
- 6 Tablespoons butter, melted, divided
- 1/3 cup heavy cream
- 1 egg
- 2 egg yolks
- 1 teaspoon smoked paprika
- freshly ground pepper
- Equipment: potato ricer, piping bag with large star tip, pastry brush
View Full Recipe at In Erika's kitchen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 639g | |
| Calories 974 | |
| Calories from Fat 790 | 81% |
| Total Fat 89.84g | 112% |
| Saturated Fat 55.08g | 220% |
| Trans Fat 0.0g | |
| Cholesterol 424mg | 141% |
| Sodium 5164mg | 215% |
| Potassium 1106mg | 32% |
| Total Carbs 39.84g | 11% |
| Dietary Fiber 14.1g | 47% |
| Sugars 15.81g | 11% |
| Protein 12.44g | 20% |
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