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Pumpkin Mashed Potatoes with Caramelized Red Onions & Crispy Bacon

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pumpkin mashed potatoes

 

What do you do with a cup of extra pumpkin from the freezer and a nub of romano cheese that you’ve slowly been whittling away at? Toss them into a batch of homemade mashed potatoes, that’s what! 😉 

After staring at some pretty ugly looking russet potatoes, wondering how I could dress them up and make them special, I remembered after just getting the freezer organized for the holidays, that odd baggie of frozen pumpkin I had stashed away. What it was leftover from, I have no clue! Hard tellin’! 😉 

But I thought that adding just that one cup to 3 potatoes would be a pretty good ratio. And since pumpkin isn’t sweet at all, I figured it would be a nice way to add a little extra flavor and interest to plain ol’ mashed potatoes!

I didn’t want to stop there, though. I knew I was on to something unique, fun and colorful, but it was still going to need some kind of a flavor-booster! I had a beautiful red onion in the fridge just begging to join the cast, a dab of whipping cream left, and some already cooked bacon in the freezer, too! Bingo!, we have a winner! 😀

 

 

 

 

I be-bopped back and forth over what herb I wanted to add. I was really actually leaning towards sage or even poultry seasoning, but when I went to reach for my little jar, my bottle of ground rosemary caught my eye.

So instead of the expected sage flavor, I wanted to experiment with a little rosemary instead. 😉 It ended up working very well, but I suppose you could use either. Especially if you don’t have ground rosemary on hand.

I don’t think sharp little needles in mashed potatoes would be a very creamy experience. 😉 So in that case, you might want to go with another ground herb, or fresh herb finely chopped even. 

 

 

 

 

I added just a touch of sweetness from a little drizzle of molasses, and the rest was just the basics of some minced garlic, white pepper, a little heavy cream, and some extra salt.

I started though, by adding a rich salty taste from my favorite brand of beef base called Superior Touch Better Than Bouillon Beef Base. This stuff is pure gold friends. If you still haven’t made the switch, now is the time before the holidays to make your dishes extra flavorful.

Those dry little cubes just don’t cut it. Trust me on this, once you try these bases, you’ll never go back! 

 

 

pumpkin mashed potatoes small

 

 

These potatoes were AMAZINGLY good, though! I had a terrible time keeping from just eating the whole pan right there and then! They turned out such a pretty color, had a really nice, mellow flavor, a little bit cheesy with a slight touch of sweetness, and were OH so creamy!! Just delicious! 

They would be a wonderful addition to any Thanksgiving table, and besides going beautifully with any type of poultry, they would also compliment a nice pork or beef roast, too! I bet they’d even go really well with a honey-glazed Christmas or Easter ham, as well. 😉 

So if you’re looking to spruce up your holiday menu by adding a little fun to those mashed potatoes with almost no extra work added, you’ll definitely want to give these a try! I’m sure they’ll be quite a conversation starter and your guests will really enjoy them! Bundle up and stay warm all! See you soon! ~Kelly

 

 

 

 

 

Pumpkin Mashed Potatoes with Caramelized Red Onions & Crispy Bacon
Yield: 6 servings

Pumpkin Mashed Potatoes with Caramelized Red Onions & Crispy Bacon

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 3 large russet potatoes, peeled and cut up into 6 - 8 chunks
  • 1 tsp. kosher salt
  • 6 Tbl. butter
  • 1 medium red onion, sliced
  • 1 1/2 tsp. finely minced garlic or 1 Tbl. sweet oven-roasted garlic
  • 1/2 tsp. Better Than Bouillon Beef Base
  • 1/4 white pepper
  • 1/4 tsp. ground rosemary
  • 1 cup Libby's Pure Pumpkin
  • 1 tsp. molasses
  • 1/8 cup heavy whipping cream
  • 1/4 cup finely grated romano cheese, can sub parmesan
  • 3 strips lean quality bacon cooked crisp and crumbled
  • 1/8 tsp. salt, or to taste
  • *4 pats of butter for top
  • *1 strip more of crumbled bacon to garnish top

Instructions

  • In small sauté pan, melt 6 Tbl. butter and add onions. Sauté over low heat for 20 minutes, stirring occasionally. Stir in minced garlic, beef base, white pepper, and ground rosemary. Continue sautéing for another 2-3 minutes. Remove from heat and set aside. *If using oven-roasted garlic, do not sauté, just stir into the cooked, riced potatoes.
  • In large saucepan or small pot, place peeled, cut up potatoes. Cover with cold water, and add kosher salt. Bring to a boil, and cook until tender, about 15-20 minutes. Drain, run pieces through ricer, add sautéed onions and rest of ingredients. Stir until mixed and creamy and place into a serving dish or bowl.
  • Dot top with pats of butter and garnish top with last strip of crumbled bacon.
  • These can be made ahead, covered and refrigerated. To heat, remove from fridge and let sit for at least 30 minutes. Pop into preheated 350 degree oven, covered, and bake about 45 minutes to an hour, or until heated through. (Check very middle.) *Garnish with pats of butter and extra bacon after baking.
  • Serve with more butter and/or beef, chicken or turkey gravy.
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    Miz Helen

    Wednesday 18th of November 2015

    Hi Kelly, We will just love your Pumpkin Mashed Potatoes at our Thanksgiving Table. Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon! Miz Helen

    Kelly

    Wednesday 18th of November 2015

    Awww, thanks so much, Miz Helen! :D They really are a special treat! :D Hope you all enjoy! :D

    Maureen | Orgasmic Chef

    Wednesday 19th of November 2014

    I would never have thought to make this but it sounds so good I can't resist.

    Kelly

    Wednesday 18th of November 2015

    Ha! Almost a year later to the day, I finally saw your comment! So sorry! I would've replied had I known! Hope you all enjoyed! :D

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