Pumpkin Dutchess Idaho® Potatoes | Idaho Potato Commission

Name: Pumpkin Dutchess Idaho® Potatoes | Idaho Potato Commission
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

idahopotato.com

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....

View full recipe on idahopotato.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at idahopotato.com.

Share this recipe:

Cooking tools:

Potato ricer
Piping bag
Star tip
Baking sheet
Parchment paper
Aluminum foil
Pastry brush
Pot
Colander
Chef's knife
Mixing bowl
Whisk
Spoon
Potato masher
Oven
Stove
Measuring cup
Measuring spoon
Cutting board
Peeler
Nonstick cooking spray
Zip-top bag
Kitchen shears

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