Fall Colorspic courtesy of Mom
I know, pumpkin and potatoes sound weird together, but they are yummy! I found this recipe several years ago in my Blue Ribbon Recipes cookbook. Now I make them once or twice every fall.
Pudgeless Pumpkin Potatoes
(12 servings)
10 medium size potatoes, peeled, boiled, and mashed (I never peel the potatoes, the skins are good for you)
1 can (15 ounces) solid-pack pumpkin
1 package (8 ounces) cream cheese
½ cup fat-free sour cream (I always use regular sour cream)
¼ cup (1/2 stick) light margarine (I use butter)
1 to 2 teaspoons garlic powder (I crush a couple of fresh cloves)
1 teaspoon salt
pinch of paprika
pinch of dill weed
Preheat the oven to 350*. In a large bowl, combine the potatoes, pumpkin, cream cheese, sour cream, margarine, garlic powder, and salt. Place in a 9x9-inch baking dish, sprinkle with the paprika and dill weed, and bake for 30 minutes. This recipe contains approximately 6 grams of fat per serving. (I don’t know how much fat it contains when I make it, just eat less!)
~ Peggy McFeeters, Morton, Illinois
Pumpkin Festival, Morton, Illinois
I made this at Mom’s house one night. She made patties the next morning out of the leftovers and fried them. They might even be better that way than the first time you eat them! If you try them, let me know what you think.
Pudgeless Pumpkin Potatoes
(12 servings)
10 medium size potatoes, peeled, boiled, and mashed (I never peel the potatoes, the skins are good for you)
1 can (15 ounces) solid-pack pumpkin
1 package (8 ounces) cream cheese
½ cup fat-free sour cream (I always use regular sour cream)
¼ cup (1/2 stick) light margarine (I use butter)
1 to 2 teaspoons garlic powder (I crush a couple of fresh cloves)
1 teaspoon salt
pinch of paprika
pinch of dill weed
Preheat the oven to 350*. In a large bowl, combine the potatoes, pumpkin, cream cheese, sour cream, margarine, garlic powder, and salt. Place in a 9x9-inch baking dish, sprinkle with the paprika and dill weed, and bake for 30 minutes. This recipe contains approximately 6 grams of fat per serving. (I don’t know how much fat it contains when I make it, just eat less!)
~ Peggy McFeeters, Morton, Illinois
Pumpkin Festival, Morton, Illinois
I made this at Mom’s house one night. She made patties the next morning out of the leftovers and fried them. They might even be better that way than the first time you eat them! If you try them, let me know what you think.
I made these potatoes tonight for supper with pork chops. We don't have any leftovers to fry for breakfast, though.
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