Pumpkin Mashed Potatoes

Ingredients and Instructions

Six petite pumpkins, each about thr ee to four inches in diameter

Four russet or Yukon gold potatoes

1 cup milk

2 tablespoons butter

Pinch of salt

Pinch of pepper

Pinch of ground nutmeg

Ground ginger to taste

Parmesan cheese and parsley to garnish

Directions:

Preheat oven to 325-degrees. Cut top off each pumpkin and roast, flesh side down, in preheated oven 15 to

25 minutes, until tender but not mushy. Separate an d remove flesh and seeds from pumpkins. Add pumpkin

flesh to cooked potatoes. Slowly add milk with butter to the potato and pumpkin mixture and mix gently t ogether

with food processor on slow speed. Alternatively, you can use a hand mixer. Season to taste with

salt, pepper, nutmeg a nd ginger. Using star tip on decorating bag, pipe mashed potatoes into pumpkins.

Sprinkle Parmesan over each pumpkin and broil until golden brown. Garnish with parsley. Recipe makes six

servings.