These 7-ingredient creamy Buttermilk Pumpkin Mashed Potatoes are flavorful, festive and so easy to make. Ready in just 30 minutes, these mashed potatoes are a great addition to any fall or holiday meal.
4 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
1 can pumpkin puree (15-ounces), about 1⅔ cups
1¼ cups buttermilk, at room temperature
6 tablespoons unsalted butter, melted and cooled
1 tablespoon minced fresh thyme
½ teaspoon grated fresh nutmeg
⅛ teaspoon white pepper
Add potatoes to a large pot, cover with 1 inch of water and stir in 1 tablespoon salt. Bring water to a boil over high heat, then reduce heat to medium and simmer until potatoes break apart when pierced with a paring knife or fork, 15–18 minutes.
Meanwhile, combine pumpkin, buttermilk, butter, thyme, nutmeg, and white pepper in a bowl; set aside.
Drain potatoes, then return to pot set over low heat. Using a potato masher, mash potatoes until only a few small lumps remain.
Remove pot from heat, add pumpkin mixture to mashed potatoes and, using a rubber spatula, gently fold until just combined. Season potatoes with salt and pepper and serve.
I have listed that you can use russet or Yukon Gold potatoes in the recipe. Yukon Gold potatoes are less starchy than russets which mean they absorb less water throughout the cooking process, making for more silky mashed potatoes. However, starchier russets are classic when it comes to mashed potatoes and they’ll work just as well, maybe just have a little extra butter on hand.