Potato Pumpkin Mash

(Courtesy of Taste of Home)

Ingredients:
8 c. cubed peeled pie pumpkin (about 2 lbs.)
8 medium Yukon Gold potatoes, peeled and cubed (about 2 lbs.)
1/2- 3/4 c. 2% milk, divided
8 Tbsp. butter, softened, divided
1 tsp. salt, divided
1 Tbsp. olive oil
1/4 tsp. coarsely ground pepper

Directions:
Place pumpkin in a large saucepan; add water to cover.  Bring to a boil.  Reduce heat; cover, uncovered, for 20-25 minutes or until tender.

Meanwhile, place potatoes in another saucepan; add water to cover.  Bring to a boil.  Reduce heat; cook, uncovered, for 10-15 minutes or until tender.

Drain potatoes; return to pan.  Mash potatoes, adding 1/4 c. milk, 4 Tbsp. butter and 1/2 tsp. salt.  Add additional milk if needed to reach desired consistency.  Transfer to a serving bowl; keep warm.

Drain pumpkin; return to pan.  Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes.  Cut through mashed vegetables with a spoon or knife to swirl.  Drizzle with olive oil; sprinkle with pepper.  Serve immediately.

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