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Pumpkin Mashed Potatoes |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Winter |
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| Category |
Salads |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
This recipe is from Jessica Prentice's website: www.wisefoodways.com. |
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Ingredients : |
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- 2-3 parts potatoes (I used Yukon Gold), washed and cut into big chunks
- 1 part sweet potatoes (I used Garnet), peeled and cut into big chunks
- 1 part butternut squash, peeled and cut into big chunks
- lots of butter
- cream, sour cream, half and half, buttermilk, yogurt, creme fraiche, whole milk, or a combination of these, used generously
- a generous grating of nutmeg
- a pinch of mace, if you have it
- a pinch of allspice as well, if you have it
- plenty of salt and pepper
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| How to Prepare : |
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Bring water to a boil and then steam potatoes, sweet potatoes, and squash over simmering water until fork tender. Mash the vegetables with a potato masher, fork, or whisk and add butter and dairy and spices until you like the consistency and flavor.
Serve and enjoy... MUCH better than a tv dinner! |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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