It’s been a hot minute since I blogged. And honestly I could babble on and on with excuse after excuse but what if instead I soothed your sweet little eyeballs with a recipe so delicious and so easy you’ll be forced to give in and forgive me? Sweet. Let’s do this. It’s 10(ish) easy steps and chances are you have most of the ingredients laying around. I know, I know. I hate when people say that because most of the time it isn’t true and I end up feeling bad about myself for not having saffron and fresh vanilla beans on hand but I promise, you probably do have most of this stuff.
Pumpkin Mashed Potatoes
Ingredients: five plus a handful of condiments.
Time: Depends how slow you go, I guess. An hour? Less. Let’s say an hour.
- Go to the store and buy a pumpkin. Be reasonable. If it’s bigger than your head you don’t need it. You want this to be Ina Garten-level classy. While you’re there get butter, a thing of instant mashed potatoes, heavy cream, some shredded cheese, and milk. Hopefully you have salt, pepper, oil and cumin at home. If you don’t, get those too.
- From the comfort of your kitchen, wash and cut your pumpkin in half crosswise. Don’t cut yourself. Scoop out all the nasty shit inside and if you’re feeling extra barefoot contessa-y then save the seeds and roast them. While you’re admiring your stellar knife skills, preheat the oven to 375.
- Now that you have two beautiful half pumpkins you’re going to want to lightly coat the inside with olive oil, salt, pepper, and a lil’ sprinkle of cumin.
- Pop that sucker in a baking dish facing down so that the fleshy bit is facing the inside of the dish.
- It will take anywhere from 30-50 minutes to cook depending on how big the pumpkin is and how not shitty your stove is. I used fairly small pumpkins and with my incredibly shitty $200 stove, it took about 40 minutes. You’ll know when they’re ready because the outside will look softer and squishier than before. You should be able to pierce the flesh with basically no resistance.
- Are they done? Good. Take them out of the oven.
- In a bowl take your bag of mashed potatoes and dump it in there. Throw the bag away. You don’t need instructions. You’re motherfucking Ina Garten. Add a quarter stick of butter, about a cup of milk, and a quarter cup of heavy cream. Pop it in the microwave for a minute or two and mix. It should be dense. If it’s too dense, add milk. Just… Just make regular mashed potatoes but thick. Got it? Good.
- Flip those pumpkins over and scoop out about 2/3 of the inside leaving a good bit of flesh inside. Add the pumpkin to your mashed potatoes. Now they’re less thick and also slightly pumpkin-y. Ooooh ahhhh. Now add some cheese to the mix and pop it in the microwave again to get it good and melty. Mix.
- Scoop your delightful pumpkin mashed potato back into the pumpkin and sprinkle a little cheese on top. And you’re done.
- Turn off the stove. Double check that it’s really off.
And that’s it. Semi-homemade food that tastes very homemade at it’s finest.