Servings:
6 servings
Ingredients
- 1/2 cup spiced butter or 8 tablespoons (1 stick) unsalted butter
- 3 cup shallots, sliced
- 4 clove garlic cloves
- 1 clove ginger
- 2 clove cinnamon sticks
- 2 teaspoon brown sugar
- 2 pound yukon gold potatoes, peeled and cut into 2-inch cubes
- 1 pound 2-pound pumpkin
- 2 cup chicken stock
- 2 cup milk
- 2 pinch ground nutmeg
- 1 teaspoon salt
- 2 teaspoon chives, minced
Preparation
Baking Directions:
1.Melt the butter in a large deep pot over medium heat.
Add the shallots, garlic, ginger, cinnamon sticks, and brown sugar and cook, stirring constantly, until the sugar melts, about 3 minutes.
Add the potatoes, pumpkin, chicken stock, and milk and bring to a simmer.
Reduce the heat and simmer until the potatoes and pumpkin are tender, 25 to 30 minutes.
2.Drain the potatoes and pumpkin, reserving 1 cup of the cooking liquid.
Discard the ginger and cinnamon sticks Transfer to a bowl and mash the potatoes and pumpkin with a fork.
Stir in the nutmeg and salt.
Stir in 2 to 3 tablespoons of the reserved cooking liquid, as needed, to achieve an even, creamy consistency.
Sprinkle with the chives before serving.
