Pumpkin Brie Mashed Yukon Golds

Something Extra Fall 2016

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Pumpkin Brie Mashed Yukon Golds

Pumpkin Brie Mashed Yukon Golds
1 lb. Yukon gold potatoes, cut into 1-inch cubes
1/4 cup water
3/4 cup Roasted Sugar Pie Pumpkin (see instructions below*)
1/2 cup vegetable broth
2 tbsp. butter
6 oz. Brie, cubed
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper

Prep: 15 minutes, Cook: 9 to 12 minutes, Serves: 6

1. Place potatoes in a microwave-safe bowl and add water. Cover with plastic wrap and cut a small slit in the top to vent. Microwave on HIGH for 8 to 10 minutes or until potatoes are tender.

2. Drain water and mash well. Stir in remaining ingredients and microwave for 1 to 2 minutes more to heat through.

*Roasted Sugar Pie Pumpkin: Preheat oven to 400°F and line a baking sheet with foil. Brush lightly with canola oil. Cut pumpkin in half. Scrape out seeds (a melon baller works well for this). Place cut side down on baking sheet and roast for 40 minutes. When cool enough to handle, carefully tear away pumpkin skin. Cover and refrigerate until ready to use (within 5 days).

Nutritional Information:
189 calories, 8 g protein, 12 g total fat (7 g sat.), 14 g carbohydrate, 2 g fiber, 2 g sugar, 39 mg cholesterol, 438 mg sodium, 7 points


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