Ingredients

The following ingredients have 4 Servings
  • 5.5 cups floury potatoes
  • 3.333 cups Pumpkin (prepared weight)
  • salt
  • Nutmeg
  • 0.5 cup milk
  • 0.375 cup cream
  • 2 Tbsps butter
  • 0.25 cup dry white wine
  • 1 tsp Bouillon (stock granules)
  • 4 Tbsps clarified butter
  • Sage
  • 1 clove garlic cloves

Instruction

  • Peel, wash and roughly dice the potatoes. Roughly dice the pumpkin flesh and cook both in salted water for 25-30 minutes.
  • Drain the potatoes and pumpkin, add the milk, cream and butter and mash well with a potato masher. Season with salt and pepper.
  • Peel the garlic and cut into sticks. Wash the sage, dry thoroughly and chop or tear into small pieces. Heat the clarified butter in a small saucepan and fry both briefly. Drain on paper towel. Season the mashed potato and pumpkin with salt and nutmeg.
  • Transfer to small bowls and scatter with the sage and garlic. Serve hot with meat.