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Pumpkin mashed potatoes are an easy way to give regular mashed potatoes a fall twist without making them sweet. I used canned pumpkin puree, and it worked perfectly here. The pumpkin flavor stays mild and savory, and swirling it through the potatoes instead of fully mixing everything together gives the dish a pretty orange-and-white finish.

Pumpkin mashed potatoes with savory pumpkin puree, chives, and black pepper

These are especially nice for Thanksgiving because they feel seasonal but still taste familiar enough to serve alongside turkey, gravy, stuffing, and the rest of the holiday table.

Ingredients

3 pounds russet potatoes – peeled and cut into about 2-inch cubes
1 can (15 oz.) pumpkin puree – use plain pumpkin puree, not pumpkin pie filling
1/2 cup butter (1 stick), divided
1/2 to 3/4 cup milk
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Coarsely ground black pepper, for serving
Chopped fresh chives, optional

How to Make Pumpkin Mashed Potatoes

Cook the russet potatoes

Add the peeled and cubed potatoes to a large stockpot and cover with water. The water should sit at least 1 inch above the potatoes.

Heat over medium-high heat and boil until the potatoes are tender and break apart easily when pierced with a fork.

Drain well.

Mash the potatoes

Mash the drained potatoes with a potato masher.

Add 4 tablespoons butter, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

Mix until creamy. If the potatoes are thicker than you like, add more milk a little at a time, up to about 3/4 cup total.

Milk and butter being added to mashed russet potatoes for pumpkin mashed potatoes

Season the pumpkin

In a separate bowl, combine the pumpkin puree with the remaining 4 tablespoons melted butter and 1/2 teaspoon salt. Mix well.

Layer and swirl

Spread half of the mashed potatoes into a serving dish.

Spoon small dollops of the pumpkin mixture over the potatoes and gently swirl them together with a spoon.

Add the remaining mashed potatoes and pumpkin mixture, then swirl again.

You do not need to completely mix the pumpkin into the potatoes. Leaving some of the orange and white visible is what gives this side dish such a pretty finish.

Thanksgiving pumpkin mashed potatoes with savory pumpkin, olive oil, chives, and cracked black pepper

Finish and serve

Drizzle the top with olive oil and sprinkle with coarsely ground black pepper.

Add chopped fresh chives if desired and serve immediately.

Tips for Pumpkin Mashed Potatoes

Start with 1/2 cup milk before adding more. Pumpkin puree adds extra moisture, so the potatoes may not need the full 3/4 cup.

Make sure the potatoes are drained well before mashing. Extra cooking water can make mashed potatoes loose and watery.

Pumpkin mashed potatoes swirled with pumpkin puree and topped with chives and black pepper

Can You Make Pumpkin Mashed Potatoes Ahead?

You can make both parts ahead and reheat them before serving.

Store the mashed potatoes and pumpkin mixture separately in the refrigerator. When reheating the potatoes, add a small splash of milk if they have thickened.

For the prettiest presentation, assemble and swirl everything together after reheating.

Serving Pumpkin Mashed Potatoes

This recipe makes about 8 to 10 servings, so it is a good size for Thanksgiving, Christmas dinner, or another family meal.

The pumpkin flavor is subtle enough that these still work anywhere you would normally serve mashed potatoes. They’re especially good alongside turkey, brown sugar glazed ham, green bean casserole, or roasted vegetable side dishes, making them an easy fit for Thanksgiving or Christmas dinner.

If potatoes are always on your holiday table, I also have plenty of ideas in my Best Potato Recipes collection.

Pumpkin Mashed Potatoes

Ingredients