Quill & Parchment: Pumpkin Mashed Potatoes

Pumpkin Mashed Potatoes
from the winter kitchen of Sharmagne Leland-St. John

2 1/2 pounds potatoes, peeled
2 tablespoons butter
1/4 cup heavy cream
2 cups pumpkin purée
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
A pinch of ground mace
2 tablespoons butternut or maple syrup
1 tablespoons worcestershire sauce
1/2 teaspoon salt
Freshly ground black pepper
Minced fresh chives or parsley

Cook and purée your pumpkin. Place the potatoes in a
large pot and cover with water. Bring to boil, reduce
heat to medium-low. Cook potatoes for 20 minutes or
until you can easily pierce with a knife. Drain water.
Mash the potatoes. Stir in the pumpkin purée. Add
the remaining ingredients to the mashed potatoes
stiring after each addition. Continue stirring and
mashing until smooth. Adjust seasonings if needed.
Sprinkle the parsey or chives atop and serve.

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