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Pumpkin mashed potatoes

Anthony Vidal of Hash House A Go Go

At Hash House A Go Go, leftover pumpkins from Halloween get put to good use for this Thanksgiving dish. “It’s 25 percent regular mash to 75 percent pumpkin. That’s what makes it ‘twisted farm food’!” says chef Anthony Vidal. Its orange color also adds a bright jolt to a holiday table. Here’s to getting some pumpkin on the plate before dessert.

Ingredients:

5-lbs. red potatoes

1 3/4 cups unsalted butter, cubed

¼ cup half & half

1 cup heavy cream

2 tsp. salt

1/2 tsp. pepper

1 6-lb medium pumpkin

1 1/2 cups brown sugar

6 oz. unsalted butter

1/4 cup maple syrup

Directions: In a stock pot, add potatoes and cover with cold water. Boil for 20 minutes or until fork tender. Drain water then mash halfway so potatoes are still lumpy. Add 1 cup of butter, cream, half & half, and salt and pepper. Mash again until well mixed. Wash pumpkin with cold water and cut it in half. Take out the seeds and the guts of the pumpkin, and rub 2 ounces of butter all over the pumpkin, inside and out. Roast it in the oven for approximately 30 minutes at 325 degrees until fork tender. While pumpkin is cooking, melt remaining butter in a large sauce pot over low heat. Slowly whisk in brown sugar and maple syrup. When pumpkin is done cooking, scoop out pumpkin meat and add it to well-blended butter mix. Combine and heat through without over-mixing. In a large bowl, fold your pumpkin mixture into the mashed potato mixture so it’s about 25 percent regular mashed potatoes and 75 percent pumpkin mash. You can vary the ratio to taste.

Next: Butternut squash dumplings by Circo.