Here's how it came about: me, two hours of "waiting room time", and a big stack of holiday food magazines. I've saved Thanksgiving issues of magazines for years. At least 15. Yes, it's my favorite holiday. Planning my Thanksgiving menu is almost as much fun as enjoying it. And you never know what will jump out at you from the pages of the past.
So, in the midst of ripping up the subscription cards to make bookmarks, I stumbled on one of those little booklets stuck in the center of a Food Network magazine. Usually I take them out, but this one got missed. It was a "50 Mashed Potatoes" version. Out of the purse came a pencil (yes, I carry a pencil around...but it's mechanical, so my purse doesn't get all marked up).
There were too many that I wanted to try for my already over-flowing brain to remember, so I started circling the numbers of the ones I thought maybe I'd make one day. Number 20 was Hummus Mashed Potatoes. I had just made Pumpkin Hummus the day before.
Oh yeah, it was happenin'. Guess what I had for dinner later that night?
Eats Well with Others, again this year. We'd love it if you'd cook/bake along with us over the next
Pumpkin Hummus Mashed Potatoes
Prep Time: 10 minutes
Cook Time: 8-12 minutes
Keywords: boil side vegetarian sugar-free soy-free chickpeas potatoes pumpkin
Ingredients (serves 6-8)
- 2 pounds russet potatoes
- 2 ounces (1/2 stick) unsalted butter
- 1 cup milk
- 1/2 cup Pumpkin Hummus
- kosher or sea salt
- ground white pepper
- freshly chopped parsley
- sesame seeds
Peel the potatoes and cut them into halves or quarters, depending on their size. Cover by an inch with water, and add a few big pinches of salt. Bring to a boil, reduce heat and simmer gently until just tender, 8-12 minutes.
While the potatoes are cooking place the butter and milk in a small saucepan over low heat until butter has melted, and small bubbles form around the outside.
Drain potatoes and put back in the pot over the lowest heat for 1 minute, shaking once or twice; this helps steam out any excess water. Add the hot butter/milk mixture to the pan and mash the potatoes with a masher or whip them with a hand mixer. Add the hummus and blend again. Taste and add salt and white pepper as needed.
Pile into a serving bowl and scatter with a bit of parsley and some sesame seeds.