Pumpkin Dutchess Idaho® Potatoes | Idaho Potato Commission
Line a baking sheet with parchment paper or foil, then spray lightly with nonstick cooking spray. Preheat the oven to 425° F. Wash and peel the Idaho® Russet potatoes, then cut into 2-inch chunks....
Ingredients
- 2 pounds Idaho® Russet potatoes
- 1 1/2 teaspoons salt, divided
- 1 15-ounce can pure pumpkin puree (NOT pumpkin pie filling)
- 6 tablespoons butter, melted, divided
- 1/3 cup heavy cream
- 1 egg plus 2 egg yolks
- 1 teaspoon smoked paprika
- Freshly ground pepper to taste
- Special equipment: potato ricer (optional), piping bag with large star tip (or use a zip-top bag with one corner cut off), pastry brush
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